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A potato wedge being dipped into the bowl of aioli that's resting on a plate with more potato wedges and lemons.
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4.74 from 23 votes

Garlic Aioli

Homemade aioli with extra virgin olive oil, fresh garlic, and a touch of lemon is a versatile, punchy spread that’s perfect for sandwiches, vegetable platters, and so much more.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Condiment
Cuisine: Mediterranean
Diet: Gluten Free
Servings: 8
Author: Sara May

Ingredients

  • 2 cloves garlic, peeled
  • 1/4 teaspoon kosher salt
  • 1 egg yolk
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon fresh lemon juice

Instructions

  • Get ready: Wet a kitchen towel and wring out until just damp. Shape the towel into a ring on the counter and nestle a medium bowl in the center. Place the oil in a measuring cup with a spout and set aside.
  • Season the egg yolk: Using a microplane or the smallest side of a box grater, finely grate the garlic into the bowl. Add the kosher salt and egg yolk. Whisk briefly combine.
  • Add the oil: Whisk the egg yolk mixture briefly to combine. Add olive oil a few drops at a time while whisking continuously. As the aioli begins to emulsify into the egg yolk, increase the oil to a steady, but very thin, stream as you whisk continuously. Going slow here is key to prevent the emulsion from breaking.
  • Finish the aioli: Once all oil has been added, whisk a few more times to ensure that the mixture is thoroughly emulsified. Whisk in lemon juice. Taste for salt and adjust accordingly.

Video

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe.
  • Aioli, kept in a tightly sealed container, will keep for up to one week in the fridge.
  • How to fix broken aioli
    • Option 1: Start over. Take a deep breath, try again, and add the oil more slowly the second time around. Make sure to use a wire whisk and whisk like your life depends on it!
    • Option 2: Try adding another egg yolk. This can sometimes fix a broken aioli, but ot always. If this doesn’t work, try whisking in a teaspoon of ice water. (This does not always work. If you'll be devastated by another wasted yolk, it may be a better option to start over.)

Nutrition

Calories: 127.8kcal | Carbohydrates: 0.4g | Protein: 0.4g | Fat: 14.1g | Saturated Fat: 2.1g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 10.1g | Cholesterol: 24.3mg | Sodium: 74.2mg | Potassium: 6.3mg | Fiber: 0.02g | Sugar: 0.04g | Vitamin A: 32.6IU | Vitamin C: 0.5mg | Calcium: 4.5mg | Iron: 0.1mg

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