This is an Easy Garlic Aioli Recipe! Using the cheat method and combining olive oil, Dijon mustard, egg yolks, lemon juice, mayonnaise and a little salt. Comes together quickly and is a great condiment with Paprika Potato Wedges, Crispy Fried Calamari and so much more.
Hey there friends, I hope you are all having a great start to your week. I’ve been starting the week making a few new recipes that I’ll be sharing soon. I’ve tried out a new slow cooker recipe this past weekend and I can’t wait to share it soon! In the meantime, I have this super quick and easy dip for you. This is a Mediterranean style dip that I’ve been making for the best part of a decade now. It’s easy to make and you can keep it in the fridge up to a few days. Let’s see how it all comes together.
What Is This Sauce Like
- Difficulty – This recipe is pretty easy to make and requires just a few ingredients. Be sure to pay close attention to the recipe to ensure that you sauce is creamy and doesn’t split.
- Taste – It’s a savoury sauce with a creamy and rich texture with a zesty lemon undertone.
- Serving – This recipe makes a 1 cup/240 ml serving. You can easily adjust serving size in the recipe card at the end of the post.
Ingredients
- Olive oil – Use a good quality olive oil like extra virgin olive oil
- Mustard – Dijon mustard adds a tart flavour to the aioli sauce.
- Egg yolks – Egg yolks combine the olive oil and lemon juice and prevent it from splitting. It also lends to a creamy texture for the sauce.
- Lemon juice – Fresh lemon juice balances the fat and garlic which makes the sauce refreshing.
- Salt – Regular table salt just helps balance and enhance flavour.
- Mayonnaise – Okay, so this isn’t a regular ingredient. I just added it for extra creaminess and flavour.
NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.
Instructions
- Make aioli sauce – Add the minced garlic and Dijon mustard to a medium sized bowl and whisk until combined well, about 30 seconds. Add the egg yolks and whisk until smooth, about one more minute. Slowly pour in half of the olive oil and whisk as you pour. Whisk in the lemon juice and slowly pour in remaining olive oil. Whisk in the mayonnaise and season with salt. Stir well to combine.
- Serve or store – Store in an airtight container and store in the refrigerator up to three days.
Recipe Tips
- Prevent the sauce from splitting – Slowly pour and whisk the olive oil. This will ensure that it doesn’t split.
- Use room temperature eggs – Room temperature eggs will incorporate better and yield a smoother sauce.
- Storage – Will keep in an airtight container for up to three days.
Substitutions
- Dijon mustard – If you prefer a different mustard you can easily use yellow mustard or spicy brown mustard.
- Add herbs – Add fresh basil, parsley, chives or even mint for an additional layer of flavours.
- Spice it up – Add about 1/2 teaspoon cayenne pepper or paprika for a bit of a spicy flavour.
Serving
This sauce is great served with fish and seafood. I love serving it with the Crispy Fried Calamari or the Crispy Fried Shrimp . It is great with vegetables, added to potato salads, as dipping sauce for Country Fries, Cajun Dry Rub Chicken Wings and so much more.
Frequently Asked Questions
Aioli sauce is a tangy and creamy Mediterranean dipping sauce. It’s often served with french fries, patatas bravas and seafood.
Although both condiments use similar ingredients, mayonnaise uses vinegar and aioli does not. Also, aioli uses garlic for a more pungent flavour.
Cucumber Raita
Creamy Homemade Ranch Dip
Tzatziki
Easy Garlic Aioli Recipe
Ingredients
- 2 cloves garlic minced
- 1 teaspoons Dijon mustard
- 2 large egg yolks at room temperature
- 1/2 cup olive oil
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 Cup mayonnaise
Instructions
- Add the minced garlic and Dijon mustard to a medium sized bowl and whisk until combined well, about 30 seconds. Add the egg yolks and whisk until smooth, about one more minute. Slowly pour in half of the olive oil and whisk as you pour. Whisk in the lemon juice and slowly pour in remaining olive oil. Whisk in the mayonnaise and season with salt. Stir well to combine.
- Store in an airtight container and store in the refrigerator up to three days.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Thanks For Stopping By And Hope To See You Soon!
