This homemade aioli sauce is a rich, creamy sauce made from scratch with egg yolks, olive oil and fresh lemon juice. Unlike mayonnaise-based shortcuts, this authentic aioli uses traditional emulsification for bold flavor and silky texture.
What is Aioli?
Aioli is a Mediterranean garlic sauce traditionally made by emulsifying egg yolks with olive oil and garlic. While many modern recipes use mayonnaise as a shortcut, authentic aioli is made from scratch and has a richer, more complex flavor.
So why are so many “aiolis” a mayo base? They are the cheater version and while not exactly the same, still delicious and flavorful in their own right. And in fact, some very notable outlets are now even defining it (Oxford) as “mayonnaise seasoned with garlic.”
Grab from the Grocery Store
I’d be willing to bet you have most, if not all, of the ingredients needed to make this homemade aioli sauce recipe. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- Egg yolks – Egg yolk contains lecithin, which acts as an emulsifier that binds the oil and liquid together.
- Fresh lemon juice
- Olive oil
- Fine sea salt
How to Make Homemade Aioli Sauce (Step-by-Step)
You can have this sophisticated-tasting condiment ready in no time! Just follow these simple steps.
- Blend egg yolks and lemon juice. In a small food processor or cup using an immersion blend, whisk together the egg yolks and fresh lemon juice. Pulse, scraping down the sides, until it becomes a pale yellow paste.
- Slowly add olive oil. While whisking or while the immersion blender is on, very slowly pour the extra-virgin olive oil into the yolk mixture. It should start to thicken and combine, but if it it does separate, stop adding the oil and continue to whisk until it combines again, then resume the oil.
- Add salt. When fully combined, add the salt, either giving a few more quick pulses or folding in by hand.
Mix it Up!
The great thing about a homemade aioli sauce is how easily you can add flavors and mix-ins.
- Garlic – Whether fresh garlic, roasted garlic or garlic powder, adding this gives a punch and makes it a great spread for sandwiches.
- Herbs – Freshen things up by adding your favorite herbs. Dill, rosemary, italian seasoning or chives are all great additions.
- Spicy – Try adding things like wasabi, horseradish, chipotle peppers or jalapenos to take the spice level up a notch.
- Other flavors – I like to add other sauces to play around with the flavors. Some options are pesto, dijon mustard and even cranberry sauce for a sweet twist.
Perfect Pairings
The ways to use this homemade aioli sauce are endless! My personal favorite is it to use it as a sandwich spread on something like steak sandwiches or burgers. You can also use it as a dipping sauce for french fries or onion rings.
Aioli is also a great flavor enhancer for other recipes. You can use the flavorful sauce for any recipe that calls for mayo like potato salad or even egg salad, to infuse more flavor.
More Delicious Dipping Sauces
I like to consider myself as somewhat of a sauce connoisseur; if you’re a sauce fanatic too, check out some of my favorites.
Homemade Aioli Sauce Recipe
Ingredients
- 2 large egg yolks
- 2 teaspoons fresh lemon juice
- 1/2 cup extra-virgin olive oil
- 1/8 teaspoon fine sea salt
Instructions
- In a small food processor or cup using an immersion blend, whisk together the 2 large egg yolks 2 teaspoons fresh lemon juice Pulse, scraping down the sides, until it becomes a pale yellow paste.
- While whisking or while the immersion blender is on, very slowly pour the 1/2 cup extra-virgin olive oil into the yolk mixture. It should start to thicken and combine, but if it it does separate, stop adding the oil and continue to whisk until it combines again, then resume the oil.
- When fully combined, add the 1/8 teaspoon fine sea salt, either giving a few more quick pulses or folding in by hand.
- Cover and refrigerate for 1 hour to let flavors marry.
- If you’ve tried this recipe, come back and let us know how it was in the comments or ratings.
Notes
Nutrition
