This creamy garlic aioli is such a tasty dip or sauce and can be paired with so many dishes!
If you love garlic aioli as much as we do, then you'll love pairing this just about anything! We love using it as a dipping sauce for steamed crab, zucchini fries, and roasted veggies. It also goes well with most meats (hamburgers are a must!) and fish.
This homemade garlic aioli is made with just a handful of ingredients including mayonnaise, garlic, lemon juice, extra-virgin olive oil, and salt and pepper.
It takes less than 10 minutes to make and can be stored in fridge for a few days. Plus, it's low in carbs. A win-win dip!
What is Aioli?
Aioli is a garlic sauce prevalent in the Mediterranean, and in some areas it's made with just olive and mashed garlic (and no egg yolks).
Here in the United States, aioli is basically flavored mayonnaise. Although garlic aioli may be the most common aioli, you can now find many variations, such as chipotle, pesto, red pepper and more.
Just a few notes on key ingredients:
- Mayonnaise: You can make your own mayonnaise or you can purchase from the store. For the best taste, we recommend using Sir Kensington's Mayonnaise or Hellmann's Real Mayonnaise.
- Garlic: We use two minced garlic cloves in this recipe. However, you can add more to taste.
- Lemon juice: Lemon juice is another key ingredient that you can add to taste. We use two teaspoons, but you can use 3 teaspoon if you prefer it more tart.
How to Make
Just a few simple steps to make and you're done!
Step 1: In a small bowl, combine lemon juice with minced garlic and let it sit for 5 to 10 minutes (to reduce the bite of the garlic).
Step 2: Then, combine the mayonnaise, olive oil, and lemon juice with garlic. Mix well and add salt and pepper to taste.
Looking to change up your aioli? There are so many options!
Here are some variations to try — simply add in one of these ingredients to taste: sambal oelek, pesto, diced chipotle peppers, sun-dried tomatoes, chimichurri, truffle, dill, and rosemary.
Aioli should be stored in a covered container in the fridge for no more than 3 days.
If you try this recipe, we would love to hear your feedback! Leave a comment, rate it, and tag @lowcarbsimplified on your photo of this recipe on Instagram or Facebook. We hope you enjoy this recipe as much as we do!
Homemade Garlic Aioli
- ¼ cup mayonnaise (we use Hellmann's or Sir Kensington's)
- 2 garlic cloves minced
- 2 teaspoons lemon juice
- 2 teaspoons extra-virgin olive oil
- Pinch of salt and fresh ground pepper
- Prepare garlic: In a small bowl, combine minced garlic with lemon juice and let it sit for 5 to 10 minutes (to reduce the bite of the garlic).
- Finish and serve: After garlic has sat, combine mayonnaise, olive oil, and lemon juice with garlic. Mix well and add salt and pepper to taste. Serve and store in fridge following.
Don't quite your day job
ONG if you actually know the chemistry of a AIOLI it doesn't matter what country you from or in prepare the AIOLI with NO EGG PERIOD Otherwise DDONT Bother AT ALL ITS JUST INSULTING AND LAZY!!! Go to a five star restaurant and ask if they use mayo as an AIOLI! Hell even Panera Bread uses garlic as the base for thier Aioli and that's fast food FIGURE IT The FUCK OUT!!!! DO IT CORRECTLY
Dan, sorry you're having a bad day. Yes, there are so many ways to prepare aioli. Here is an interesting background on it: https://blog.thenibble.com/2017/02/25/tip-of-the-day-aioli-the-original-the-modern-a-party/
We love so many of the variations out there now. You should check our sambal aioli. Hang in there and hope your day gets better!