Garlic aioli is one of those sauces that sounds fancy but is surprisingly simple to make at home. This version skips store-bought mayo entirely and relies on a classic egg-and-oil emulsion for a rich, silky texture and clean garlic flavor. If you've ever wanted a restaurant-style aioli without a long ingredient list, this is the place to start.
Made in just a few minutes with a blender or food processor, this garlic aioli is incredibly versatile. Use it as a dip for vegetables and shrimp, a spread for sandwiches, or a base for flavored aiolis like sun-dried tomato or lemon garlic. Once you make it from scratch, it's hard to go back.
🕒 Ready in 7 minutes | 🍶 Makes about 1½ cups | 🔪 Blender or food processor
Main flavors: Garlic, lemon, olive oil
Best for: Dips, sandwiches, crudité platters
Recipe type: Classic aioli (no mayo)
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Key Ingredients (and Why They Work)
Eggs - This is what gives this aioli its structure. Because the eggs are not cooked, it's important to use pasteurized eggs, which are widely available in most grocery stores. The combination of one whole egg plus an extra yolk helps create a thicker, more luxurious texture.
Oil - This provides body and richness. Traditionally, aioli is made with olive oil only, but using all olive oil can result in a bitter or overpowering flavor. A mix of olive oil and a neutral oil like canola or vegetable oil creates a smoother, more balanced aioli while still keeping the classic olive oil character.
Garlic - It's the star here, but a little goes a long way. Starting with one large clove (or two small ones) gives a clean garlic flavor without overwhelming the sauce. You can always add more after tasting.
Fresh lemon juice - This brightens the aioli and helps balance the richness of the oil and egg. Bottled lemon juice won't give the same clean flavor; if you don't have a fresh lemon, apple cider vinegar is the best substitute.
Salt - Seasonings pull everything together. Black pepper is optional - it adds flavor but slightly changes the appearance, so it's included only if you want it.
Tools you'll need
- Measuring cups and spoons
- Food processor or immersion blender (stick blender)
- Spatula
- Cutting board and sharp knife (paid link)
How to make Garlic Aioli without Mayo (Easy Blender Recipe)
This sauce relies on a classic emulsion to create its creamy texture. It can be made using either a food processor or an immersion blender. Both methods work well, but the immersion blender is slightly faster and more forgiving.
Food Processor Method
- Add the eggs, garlic, lemon juice, and salt to the bowl of a food processor.
- Pulse a few times to combine.
- With the processor running on high, slowly drizzle in the oil in a thin, steady stream. As the oil incorporates, the mixture will thicken and turn creamy. Once all the oil is added, stop the processor and taste.
- Adjust salt or garlic if needed, then pulse briefly to finish.
Immersion Blender Method
- Add all ingredients at once to a tall, narrow container that fits the blender head snugly.
- Place the immersion blender at the bottom of the container and turn it on high.
- Keep it at the bottom for a few seconds, then slowly lift it up and down until the mixture emulsifies into a thick, creamy aioli.
- Scrape down the sides of the blender, taste, and blend a few seconds more if needed.
Pro Tip!
What to do if your aioli breaks. If the aioli looks thin or separated, add 1-2 teaspoons of water and blend again to help bring the emulsion back together.
Ingredient Swaps & Variations
This base aioli is intentionally simple and easy to customize.
- For sun-dried tomato aioli, add about ten pieces of oil-packed sun-dried tomatoes (drained and roughly chopped) after the aioli has fully emulsified. Blend until smooth and evenly colored.
- For lemon garlic aioli, add the zest of one lemon along with the juice for extra brightness.
- If you prefer a milder garlic flavor, roasted garlic can be used in place of raw garlic. Start with one small clove and adjust to taste.
Storing Homemade Garlic Aioli
Because this aioli is made with raw egg, it should always be stored in the refrigerator. Transfer it to a clean, airtight glass container to help keep the sauce colder and prevent it from absorbing odors.
For best quality, use the aioli within 5-7 days. Before each use, check that the color looks normal and give it a quick smell. If it smells off, looks discolored, or has separated in an unusual way, it's best to discard it.
Serving Ideas
This garlic aioli is perfect as a dip for raw vegetables, roasted potatoes, or shrimp. It also works beautifully as a sandwich spread or as a base for chicken salad, egg salad, or tuna salad when you want something richer than standard mayo.
FAQ
When made with pasteurized eggs and stored properly in the refrigerator, homemade garlic aioli is best used within 5-7 days.
Aioli traditionally uses raw egg, which is why using pasteurized eggs is important. Pasteurized eggs are gently heated to reduce the risk of foodborne illness while remaining raw, making them the safest option for recipes like this.
Pasteurized eggs significantly lower the risk associated with consuming raw egg dishes. They're widely available in most grocery stores and are strongly recommended for aioli, Caesar dressing, and similar sauces.
No. Freezing causes the emulsion to break, resulting in a grainy, separated texture once thawed.
Spread it or dip it!
Here are a few of my fav recipes to enjoy this Garlic Aioli without Mayo!
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Garlic Aioli without Mayo (Easy Blender Recipe)
- Total Time: 7 minutes
- Yield: 1 ½ cups 1x
- Diet: Gluten Free
Description
A classic garlic aioli made without mayo using eggs, oil, fresh garlic, and lemon juice. This rich, creamy sauce comes together in minutes and works equally well as a dip, spread, or base for flavored aioli variations.
Ingredients
- ½ cup olive oil
- ½ cup neutral oil (canola, vegetable, or safflower)
- 1 whole pasteurized egg
- 1 pasteurized egg yolk
- 1 large garlic clove
- 1 tablespoon fresh lemon juice
- 1 teaspoon kosher salt
Instructions
Food Processor Method
- Add the egg, egg yolk, garlic, lemon juice, and salt to the bowl of a food processor. Pulse a few times to combine.
- With the processor running on high, slowly drizzle in the oil in a thin, steady stream.
- Continue blending until the mixture thickens into a smooth, creamy aioli.
- Taste and adjust salt or garlic if needed, then pulse briefly to finish.
Immersion Blender Method
- Add all ingredients to a tall, narrow container.
- Place the immersion blender at the bottom of the container and blend on high.
- Keep the blender at the bottom for a few seconds, then slowly lift and lower it until the aioli emulsifies and becomes thick and creamy.
- Scrape down the blender, taste, and blend a few seconds more if needed.
Notes
- Use pasteurized eggs for food safety when making aioli with raw egg.
- For sun-dried tomato aioli, blend in about 10 chopped oil-packed sun-dried tomatoes after the aioli has fully emulsified.
- For lemon garlic aioli, add the zest of one lemon along with the juice.
- Prep Time: 5 minutes
- Blend Time: 2 minutes
- Category: Appetizer, sauce
- Method: food processor, Immersion blender
- Cuisine: Mediterranean
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