Easy garlic aioli recipe in 5 minutes
Okay, let’s talk about garlic aioli. Because honestly, what can’t it do? Dip fries in it. Slather it on a sandwich. Eat it straight with a spoon when no one’s looking (no judgment here). It’s creamy, garlicky, and basically magic in sauce form. And the best part? You can whip it up in, like, five minutes. No fancy skills required.
I used to buy the store-bought stuff until I realized how easy it is to make at home. Plus, homemade tastes way better—like, embarrassingly better. So if you’ve got a blender or a whisk and a strong love for garlic, you’re golden. Let’s do this.
Recipe Card
Recipe Title: Easy garlic aioli recipe in 5 minutes
Servings: 4
Prep Time: 5 minutes
Cooking Time: 0 minutes (because we’re not cooking, we’re mixing!)
Calories: 320 kcal per serving
Ingredients:
- 1 egg yolk (room temp is best)
- 1 tablespoon lemon juice (fresh if you’ve got it)
- 1 teaspoon Dijon mustard (or regular mustard in a pinch)
- 2 cloves garlic, minced (or more if you’re brave)
- 1/2 cup olive oil (the good stuff, but whatever you’ve got works)
- 1/4 cup neutral oil (like vegetable or canola)
- Salt to taste (start with 1/4 teaspoon)
- Pepper to taste (a pinch or two)
Directions:
- In a bowl or blender, mix the egg yolk, lemon juice, mustard, and garlic. Give it a good stir or blend for a few seconds.
- Slowly drizzle in the oils while whisking or blending. Like, really slow. This is the secret to not ending up with a weird oily mess.
- Keep mixing until it thickens up and looks like, well, aioli. Taste it. Add salt and pepper until it’s perfect.
- That’s it. You’re done. Go dunk a fry in it.
Seriously, that’s all there is to it. If you’ve got five minutes and a craving for garlicky goodness, this is your move. And if you mess up? No big deal. Toss it and try again. (Or just eat it anyway—I won’t tell.)
Nutrition Info (per serving)
| Calories | Carbs | Fat | Protein |
|---|---|---|---|
| 320 | 1g | 35g | 1g |
Ingredient Swaps
| Ingredient | Substitution |
|---|---|
| Egg yolk | 1 tablespoon mayo (if you’re out of eggs) |
| Lemon juice | White vinegar (but lemon’s better) |
| Dijon mustard | Yellow mustard (it’ll taste different but still work) |
Tips
- Room temp egg yolk blends way easier. Cold eggs are stubborn.
- Go slow with the oil. Like, painfully slow. It’s worth it.
- If it breaks (gets too thin or separates), add a teaspoon of water and whisk like crazy. Usually fixes it.
FAQ
Q: Can I make this ahead of time?
A: Yep! It keeps in the fridge for about 3 days. Just give it a stir before using.
Q: Can I freeze leftovers?
A: Nah, don’t freeze it. The texture gets weird. Just make a fresh batch next time.
Q: Is this just fancy mayo?
A: Basically, yeah. But don’t say that too loud—aioli fans get touchy about it.
That’s it. Hope you enjoy it. Let me know how it goes if you try it! And if you eat it all in one sitting, well… I get it.
