This 4-Ingredient Sauce Is the Extra Touch You’ll Want on Everything
When people ask me the difference between mayo and aioli — which happens more than you might think — I have often jokingly replied, “About 3 dollars on the menu price.” I mean, I’m not totally wrong, but it is a little more complicated than that.
While today “aioli” is often used synonymously with mayonnaise, its most traditional form is actually a simple emulsion of garlic and oil, in contrast to mayo’s oil, eggs, and lemon juice. In that respect, it actually has more in common with fluffy Lebanese toum. Whether it’s because the sauce is harder to make and breaks easily (probably) or because people simply prefer mayonnaise (perhaps), the true, original form of aioli is rarely seen in restaurants nowadays.
Today, if you order something with aioli you can expect to receive mayo with a generous garlic flavor — although sometimes restaurants really just use it as a way to signal that they’ve made the mayo from scratch, gussied it up with an added flavor, or just want to give a fancier vibe to their burger. (No shade — I’m actually fine with all of this!)
So now that we’ve established this is aioli, but it isn’t like actual aioli, let’s discuss some specifics. This recipe calls for garlic that you’ve either grated with a Microplane or minced (by hand or with a press). Grated garlic will give you the strongest garlic flavor because the garlic is broken down more, releasing the maximum amount of flavor.
Either way, the key is to combine the garlic with some lemon juice and let it hang out for a few minutes. This takes the raw garlic bite down a notch or two and also infuses the lemon juice so the flavor is evenly distributed. Then add a little dollop of Dijon mustard and some homemade or store-bought mayo and voilà! You’ve got garlic mayo, but a little fancier.
Why You’ll Love It
A universal dip. Garlic aioli tastes delicious on practically any sandwich and as a dip for practically any shape and style of fry. It goes with anything!
It’s perfectly garlicky. A generous amount of grated garlic is mellowed just enough when you let it sit in lemon juice for 15 minutes.
Key Ingredients in Garlic Aioli
Garlic: Finely grated garlic will have a stronger flavor and a smoother texture, while minced will have a more mellow flavor.
Mayo: Use your favorite store-bought mayonnaise as the base for an effortless, quick spread. Or make your own if you’re feeling a little more ambitious.
Lemon: This adds balanced acidity and helps mellow the raw bite of garlic.
How to Make Garlic Aioli
Infuse the lemon juice. Stir finely grated garlic cloves, lemon juice, and Dijon mustard together in a small bowl until combined. Let sit for 15 minutes for the flavors to meld.
Make the aioli. Whisk in mayonnaise until smooth. Taste and season with kosher salt and more lemon juice as needed.
Helpful Swaps
Add additional flavors like blended chipotle peppers in adobo, Calabrian chile paste, Cajun seasoning, or fresh herbs.
Use your favorite vegan mayo in place of regular.
Stir in finely chopped capers, pickles, or pickled peppers.
Use lime juice instead of lemon (this would be delicious on bánh mì).
Storage and Make-Ahead Tips
Garlic aioli can be refrigerated in an airtight container for up to 10 days (or only 4 days if made with homemade mayonnaise made with raw pasteurized eggs). Mix in a little lemon juice as needed if it tastes flat.
What to Serve with Garlic Aioli
The possibilities are nearly unlimited, but here are a few ideas to get you started.
Use garlic aioli as a dip for shoestring fries, spiced Cajun fries, carrot fries, or sweet potato fries.
Swipe a little on the buns of juicy Lucy burgers or classic stovetop burgers, or use it to make the ultimate bacon cheeseburger.
Replace half (or more!) of the mayo in chicken salad, tuna salad, or broccoli salad.
Add it to any sandwich you’d add mayo to (think: turkey and cheese sliders, a juicy fried chicken sandwich, Italian sub sandwich, grilled chicken sandwich, or a classic turkey sandwich).
Easy Garlic Aioli Recipe
Fries never tasted so good.
Prep time 8 minutes
Makes scant 1 cup
Serves 12
Ingredients
5 cloves garlic, finely grated, minced, or pressed
1 to 2 tablespoons freshly squeezed lemon juice (from 1 small lemon)
1/2 teaspoon Dijon mustard
3/4 cup mayonnaise
Kosher salt
Instructions
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Stir 5 finely grated garlic cloves, 1 tablespoon of the lemon juice, and 1/2 teaspoon Dijon mustard together in a small bowl until combined. Let sit for 15 minutes for the flavors to meld.
Whisk in 3/4 cup mayonnaise until smooth. Taste and season with kosher salt or up to 1 tablespoon more lemon juice as needed.
Recipe Notes
Storage: The aioli can be refrigerated in an airtight container for up to 10 days (or only 4 days if made with homemade mayonnaise made with raw pasteurized eggs). Mix in a little lemon juice as needed if it tastes flat.
Further Reading
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