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Homemade Garlic Aioli Without Mayo

A small white bowl filled with creamy, pale yellow garlic aioli recipe without mayo, topped with dried herbs.
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Make a creamy, authentic garlic sauce from scratch using only egg yolk, oil, and fresh garlic. This recipe delivers a rich, mayonnaise-free garlic emulsion perfect for dipping.

Ingredients

Scale
  • 2 large fresh egg yolks, room temperature
  • 3–4 cloves fresh garlic, minced finely
  • 1 teaspoon Dijon mustard
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon salt, or to taste
  • 1 cup neutral oil (like canola or grapeseed)
  • 1/4 cup extra virgin olive oil

Instructions

  1. Place the room temperature egg yolks, minced garlic, Dijon mustard, lemon juice, and salt into a medium bowl.
  2. Whisk these ingredients together vigorously until they are well combined and slightly pale.
  3. Begin adding the neutral oil, drop by drop, while whisking constantly and quickly. This slow addition is key to starting the emulsion.
  4. Once the mixture starts to thicken noticeably, you can increase the oil stream to a very thin, steady drizzle, still whisking without stopping.
  5. Continue adding the neutral oil until all of it is incorporated and the mixture is thick.
  6. Slowly whisk in the extra virgin olive oil until fully combined. This adds flavor.
  7. Taste the aioli and adjust salt or lemon juice as needed.
  8. Transfer the finished garlic spread to an airtight container and chill for at least 30 minutes before serving to allow the flavors to meld.

Notes

  • Use room temperature ingredients; cold eggs emulsify poorly.
  • If the aioli separates (breaks), place one teaspoon of warm water in a clean bowl and slowly whisk the broken mixture into the water, drop by drop, to try and re-emulsify it.
  • For a stronger garlic flavor, you can mash the garlic into a paste with a pinch of salt before adding it to the yolks.

Nutrition

Find it online: https://cookingbycarla.com/garlic-aioli-recipe-without-mayo/