Are you ready to unleash your inner culinary genius? With my simple instructions, you can whip up a deliciously creamy garlic aioli without mayo in just 5 minutes. This versatile sauce will take your dishes to the next level with minimal effort.
This rich sauce can be whipped up with everyday ingredients that you probably already have on hand. Its versatility is unparalleled as it can serve as a sauce or dip for both raw and roasted vegetables or as the perfect base for a mouth-watering mayo-based salad and so much more!
The delightful taste can be further enhanced by adding other ingredients, making it a go-to sauce for any occasion.
Read on for all the loving details, or skip on down to the recipe card!
Featured Ingredients
Read below about a few of the ingredients used to make Garlic Aioli without Mayo.
Eggs - Ugh, I forgot to put them in the picture! Besides that, note that you should use pasteurized eggs when making any raw egg dish. See the detailed instructions for more info!
Oil - Traditionally, olive oil is the only oil used to make aioli. It is one of the main differences between aioli and mayonnaise. However, I have found that olive oil has a very strong flavor and will overwhelm the final taste. To remedy this, I use a combination of olive oil and canola oil.
You can use whatever neutral oil you have on hand. The lightest flavored but still pure olive oil is virgin olive oil. Light olive oil is even less strong in flavor but is usually a blend. This type of olive oil is treated with heat and chemicals. (yuck!)
Garlic - Start this recipe with two small or one large garlic clove and add more to your tastes. It can be overpowering or even get spicy if you add too much.
Lemon juice - This recipe NEEDS freshly squeezed lemon juice, not the stuff in the bottle. If you don't have a lemon, I would recommend using apple cider vinegar instead.
Salt and black pepper - I love black pepper and often go heavy in my personal meals. For this recipe, I omitted the pepper, but mostly because it looks prettier without it.
Do what you like with it, pepper or no pepper. But if you decide to use black pepper, then go with ½ teaspoon.
Flavor add-ons! - Easily turn this recipe into sun-dried tomato aioli by adding roasted or sun-dried tomatoes, the kind packed in oil, to the food processor after the aioli is creamy. Give them a rough chop before dropping them in. 10 pieces of tomato (before chopping) should be the perfect amount!
Or, before juicing your lemon, zest the entire thing and drop that in with the juice for delicious lemon garlic aioli.
Tools for the job
- 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
- Gather all your ingredients together. Measure the oils and salt, and juice the lemon. Roughly mince the garlic clove as well.
- If you are using a food processor, add the egg and egg yolk to a food processor along with the garlic, lemon juice, and salt. Pulse a few times, then turn it on to high. In a slow, thin stream, add the oil.
- Continue to pour in all the oil in a thin stream while the processor is running. As you pour, you will see the ingredients become a creamy emulsion. It's kind of exciting to watch! When all of the oil has been added, taste for salt and garlic and add more if needed.
- If you are using an immersion blender or stick blender, add ALL of the ingredients (including the oil) to the tall blender bowl that came with the blender. Insert the stick of the blender and turn it to high, pulling it slowly up and back down again.
The mixture will turn into a cream emulsion within seconds! With a spatula, scrape the garlic aioli off the stick, taste for salt and garlic, and buzz it a few more seconds to finish. - (Optional) Turn your delicious aioli into a sun-dried tomato aioli by adding about ten pieces of oil-packed (and drained) tomatoes.
Drain them on a paper towel, then roughly chop them and add to the food processor once the aioli has emulsified and gotten creamy. Blend for a few minutes until the entire sauce is orange and you can see bits of tomato throughout.
Storing Homemade Garlic Aioli without Mayo
I've seen storage times from 4 days (USDA) up to one month refrigerated. To read more about consuming raw eggs, Sauder's Eggs has a great article that covers just about anything you want to know. My recommendations are:
- Use your best judgment. I have found that 1-2 weeks, especially in a very cold refrigerator, is acceptable. Keep an eye on the color and smell it before using. If it turns to an off-color or starts to stink, it's probably done. Also, store it in glass, which will keep it colder as well.
- Come into the recipe with a plan! It's hard to make less than this amount because you can't really split eggs evenly. You can plan for a dip platter and a batch of tuna or egg salad using this foolproof hard boiled egg recipe. These two things would use up most of it quickly. Add in a few sandwiches, and it's gone!
Please leave a comment and let me know what you think about Garlic Aioli without Mayo!
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Garlic Aioli without Mayo
- Total Time: 7 minutes
- Yield: 1 ½ cups
- Diet: Gluten Free
Description
Whip up creamy garlic aioli without mayo in less than 10 minutes! This versatile sauce will take your dishes to the next level and give you all the feels.
Ingredients
- ½ cup olive oil
- ½ cup neutral oil like canola, vegetable, or safflower
- 1 whole egg plus 1 egg yolk
- 1 large garlic clove
- 1 tablespoon lemon juice
- 1 teaspoon salt
Instructions
- In a food processor, add the eggs, garlic, lemon juice, and salt. Pulse a few times.
- Turn the processor to high, and in a slow, thin stream, add the oil.
- Watch as the ingredients turn into a creamy emulsion as you continue to stream in all the oil.
- Scrape down the sides and taste for salt and garlic, adjusting if needed, and pulse a few more times.
- Using an immersion blender, add all of the ingredients to a tall-sided container and turn the blender to high.
- Lift the blender up and down until all of the ingredients come together in a creamy mass. Scrape down the blender with a spatula, tasting for salt and garlic, and adjust if needed.
- Prep Time: 5 minutes
- Cook Time: 2 minutes
- Category: sauce, appetizer
- Method: Blender
- Cuisine: Mediterranean
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