This easy garlic aioli is the perfect dip for fries and potato wedges but that’s not all. It’s also an amazing condiment for burgers, wraps, sandwiches and more.
Garlic aioli is one of those dips that you always come across at restaurants but never really think to make at home.
Well, I finally decided it was time because you know I always like to take my potatoes to new levels. It turns out that it’s super easy!
After a few trials, I finally got the perfect mix of flavours together. The trick ir freshly squeezed lemon juice and just enough garlic. If you have a very small clove of garlic don’t be afraid to add another. You should have about a teaspoon minimum.
I say minimum because in my book more garlic is always better so you really can’t go wrong if you add “too much”. In fact, did you know that aioli by definition implied garlic? Yes, I know that makes the title redundant but it’s what people usually search for so I have to give them what they want.
Preparing Easy Garlic Aioli
Ingredients
Mayonnaise: Mayo is made from eggs, oil and usually vinegar or lemon. When mixing these at high speeds you will get a white creamy texture as you find in a jar on the grocery store shelves.
Lemon: Lemons are a citrus fruit loaded with vitamin C. These somewhat oval, yellow fruit are packed with flavour. They are sour and sometimes tart and add freshness to recipes.
Garlic: Garlic is a bulb that is edible and is grown in soil. Though the green shoots it sprouts, called garlic scapes, are also edible, we are referring to the actual bulb that the scapes grow from. Garlic bulbs are made up of multiple cloves and depending on the variety you may have anywhere from 4 to 10 cloves, if not more. 
This is important to know because recipes will often call for a specific number of cloves but you want to make sure you know what the actual measurement is to add the right amount.
How to Make Easy Garlic Aioli
As you may have guessed you just combine all the ingredients together.
But before you do, make sure to peel the garlic. If you don’t have a garlic press, finely chop the garlic.
As for the lemon, wash it and juice half of it. If you don’t have a juicer squeeze it with your hand but be sure to do it over a strainer or let it run through your opposite hand to prevent the seeds from falling into the aioli.
Once all the ingredients are in the bowl, stir well to make sure all the ingredients are well combined. The garlic can be the most stubborn here, especially if you used a garlic press as it tends to clump.
Substitutions
Mayonnaise: If you don’t have mayonnaise, you can use egg and oil instead, essentially making your own mayo. Using any other substitute just won’t yield the same
effect.
Serving Easy Garlic Aioli
Garlic Aioli adds a little something extra to every meal. You can use it as a dip for fries, potato wedges or even chips.
You can also use it as a spread on hamburgers, in pitas or wraps and on sandwiches.
But don’t stop there, if you add a little bit of water to change the consistency a little you can turn this into a drizzle for your power bowl or the perfect salad dressing.
Let us know in the comments if you have any questions. And if you like this recipe be sure to leave us a five-star rating below.
Are you looking for other dips and sauces? Check out some of our other amazing recipes:
Storing Garlic Aioli
If you are using store-bought mayo, this aioli will keep it in the fridge for a really long time. Just make sure to keep it in an airtight container and you can make a large batch to have for whenever you are in need of a flavour boost.
Easy Garlic Aioli Recipe
Equipment
- small bowl
- Juicer (optional)
Ingredients
- ½ cup mayonnaise
- ½ tbsp lemon juice freshly squeezed
- 1 garlic clove
- ⅛ tsp salt
- Pinch ground black pepper
Instructions
- Start by washing a lemon. Cut it in half and juice one half. Add it to a small bowl.½ tbsp lemon juice
- Peel the garlic and press it into the bowl. If you don’t have a garlic press, give it a fine chop before adding it to the bowl.1 garlic clove
- Now add mayonnaise, salt and pepper to the bowl as well.½ cup mayonnaise, 1/8 tsp salt, Pinch ground black pepper
- Stir all the ingredients together making sure they are evenly distributed.
- Garlic aioli tastes best after at least 30 minutes. For best results make it the day before use.
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