This creamy garlic aioli is just what you need to add a robust garlicky flavor to anything! And instead of creating an oil and egg emulsion, I’ll show you a quick and easy way to achieve the same delicious results.

Some people consider aioli a fancier European mayonnaise, and to be honest, they’re not wrong. In the south of France (where I’ve traveled extensively), it’s served up as a basic condiment along with fries, sandwiches, burgers, and roasted vegetables. I’ve also seen it drizzled on soups and served as a dipping sauce to meatballs!

So what exactly is aioli? It’s simply an emulsion made from olive oil, egg yolks, and garlic, similar to mayonnaise. Some may call it “aioli” while others call it “garlic aioli” but it should be noted that they’re really one and the same, as both contain garlic.

And while I’m no stranger to creating emulsions, whether it be my homemade mayonnaise or hollandaise sauce, today’s recipe is a bit of a cheater’s aioli since I’m using already mixed mayo rather than starting from scratch with an egg and oil emulsion. I’ll often get a craving for this garlic aioli at the last minute when I’m whipping up a recipe, so this quick-and-easy version has become my go-to!

Garlic Aioli Sauce Ingredients

• Mayonnaise: For a super fresh version with no funky ingredients, my homemade mayonnaise recipe always hits the spot. But you can certainly use a store-bought mayo as well.
• Garlic: You want finely minced garlic to keep this aioli perfectly creamy. You can even smash it with the side of your knife to create a garlic paste, for a smoother texture. And for a roasted garlic aioli flavor, just swap in oven-roasted garlic – super easy!
• Lemon Juice: Fresh lemon juice is a must! It makes all the difference when it comes to the overall taste.
• Salt and Black Pepper: Use kosher salt and not table salt. Table salt will make this aioli taste overly salty.

Find the printable recipe with measurements below

How To Make Garlic Aioli

Mix the sauce. Add the mayonnaise, garlic, lemon juice, salt, and pepper to a mixing bowl, then whisk together with a spoon or whisk.

Let it rest. For the best flavor, cover the bowl and let the garlic aioli chill in the fridge for 30 minutes. It will allow the flavors to meld together and enhance the garlic flavor!

Ways To Use Garlic Aioli

• The perfect sandwich spread. This is the holy grail to give your sandwiches or burgers a garlicky kick, like my turkey burgers!
• Use as a dipping sauce. I love to dip roasted vegetables into this, specifically roasted beets, garlic herb roasted potatoes, or baked zucchini fries.
• Spread onto baked fish or chicken. Try spreading this onto baked salmon, baked cod, or baked chicken for a creamy, garlicky layer!
• Make it part of an appetizer. Spread this on a crostini or cucumber bite with smoked salmon. And of course, this always wins as a dipping sauce for french fries.

Common Questions

More Sauce Ideas

This easy garlic aioli isn’t the only staple condiment in my kitchen. Give these other sauces a try to add extra flavor to your meals!

• Basil Pesto: The freshest and most aromatic pesto sauce around.
• Marinara Sauce: This beats the jarred stuff any day.
• Tahini Sauce: An authentic tahini sauce that’s creamy, tangy, garlicky, and nutty!
• Horseradish Sauce: A staple served with meats like beef tenderloin or prime rib.