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How to make Aioli

Aioli is essentially a garlic infused mayonnaise. After having some store bought Aioli, I knew I had to make it from scratch and keep it on hand. Aioli is made with olive oil and garlic and has immense flavor! Let me show you how to make Aioli!

Ingredients for aioli. Mustard, olive oil. egg, salt, and garlic

We love tuna and egg salad in our home. With that being said, we go through a good amount of mayo. I have made homemade mayo for years. https://therosehomestead.com/how-to-make-homemade-mayonnaise/ Although homemade mayo is delicious, after having Aioli, I will never go back!

I have found that the easiest way to make aioli or mayo is with an immersion blender. You can also make it with a food processor or a high speed blender.

Immersion blender in from of a jar of olive oil

To make homemade aioli, you will need:

  1. Olive oil
  2. Salt
  3. Lemon juice or dijon mustard
  4. Garlic
  5. Egg

The key to a great aioli is lots and lots of garlic and that the garlic is grated so that it is super fine and the juices get crushed out.

Grating garlic over a jar

To make the Aioli, start by putting the egg, salt, and mustard/lemon juice in a wide mouth mason jar. Grate the garlic over the jar with a zester grater or very fine grater.

Pour the oil over the mixture.

Spoonful of Aiolo

Using the immersion blender, put the end all the way down in the jar. Start the blender and move it slightly up and down. In seconds, the aioli will be thick and creamy!

Store your Aioli in the fridge for up to a week.

spoon of aioli

Homemade Aioli

Yield: 1 pint
Prep Time: 2 minutes
Additional Time: 1 minute
Total Time: 1 minute

Creamy and full of garlic goodness, this aioli is a condiment you will want to keep on hand!


  • 1 room temperature egg
  • 1/2 tsp salt
  • 2 cloves of garlic
  • 1 tbsp lemon juice or dijon mustard
  • 3/4 cup olive oil


  1. In a wide mouth mason jar, add the egg, salt, and mustard or lemon juice.
  2. Grate garlic over a zester grater into the jar.
  3. Pour olive oil over the mixture.
  4. Put the end of the immersion blender in the jar and start. Move up and down slightly to process thoroughly.
  5. Store, covered in fridge for up to a week.


The lemon juice or mustard are used as an emulsifier. Both work equally well.

Nutrition Information
Yield 16 Serving Size 1
Amount Per Serving Calories 95Total Fat 10gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 9gCholesterol 12mgSodium 87mgCarbohydrates 0gFiber 0gSugar 0gProtein 0g

Did you make this recipe?

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