With only a 10-minute prep time, this deliciously easy-to-make Aioli works on everything from sandwiches to shrimp!
I recently learned that aioli has its roots in the regions of Provence in France and Catalonia in Spain. Well, wherever it comes from, I know this—it’s good. And no, it’s not really your average mayonnaise. Or, think of it as mayo’s foodie cousin.
Despite the simple ingredients, aioli boasts way more flavor. That’s in part due to the fresh ingredients, particularly the minced garlic and lemon juice. Couple that with high-quality olive oil, and you may never go back to regular mayo again.
The rich, garlicky aioli pairs wonderfully with a diverse selection of dishes. Whether it’s used as a dip, a spread, or a dressing, aioli never fails to impress my taste buds. Grilled meats, seafood, and even roasted vegetables all taste even better with aioli. One of my favorite ways to enjoy aioli is on sandwiches. It’s also a delicious way to dress up a burger! So, I guess you could say there’s no wrong way to enjoy this stuff.
Is Aioli Healthy?
I’d argue that aioli is certainly healthier than many store-bought condiments. You won’t find hydrogenated oils or a novel’s worth of hard-to-pronounce ingredients. This is as fresh as it gets! Also, this aioli recipe calls for extra-virgin olive oil, which is rich in monounsaturated fats and antioxidants. And garlic, another star ingredient, contains anti-inflammatory and immune-boosting properties. As always, moderation is key!
What’s Emulsification?
Emulsification. That’s a mouthful of a word, isn’t it? Since it’s an essential step in this recipe, I thought it’d be a good idea to define what it means. Basically, emulsification refers to combining liquids that don’t mix well, like oil and water. When you make aioli, you need to slowly add the olive oil to the yolk, garlic, and lemon juice mixture, whisking as you do so. By gradually pouring (and whisking) the olive oil into the mixture, all of the liquids successfully merge. The result? An irresistibly creamy sauce.
Can I Prep This Ahead?
Sauces like aioli actually taste better when you make them ahead because it lets all those flavors meld together. Just make sure to stir it well before you serve it. If stored in the fridge, it should last up to 3 days.
Serving Suggestions
There’s really nothing this aioli can’t be used in—seriously. Do you like Tuna Salad? Swap the mayo with aioli. What about Macaroni Salad or this Red Potato Salad recipe? Again, swap the mayo with aioli. It’s also an addictive dip for appetizers like Air-Fryer Shrimp and Baked Chicken Tenders. This aioli is especially tasty on FFF’s Chicken Pesto Sandwich. How do you like to enjoy aioli? Let us know in the comments!
For more saucy inspirations, try our Perfect Chipotle Sauce or Whole30 Mayo!
Recipe
Ingredients
- 1 large egg yolk room temperature
- 1 clove garlic grated or minced
- 1 teaspoon lemon juice
- 1/4 teaspoon fine sea salt
- 3/4 cup extra-virgin olive oil
Instructions
- In a medium bowl, whisk together the egg yolk, grated garlic, lemon juice, and salt until well combined.
- Slowly drizzle in the olive oil while whisking vigorously, ensuring the mixture emulsifies and thickens to a mayonnaise-like consistency.
- Taste and adjust seasoning with additional salt or lemon juice if necessary. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
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