Learn how to make homemade aioli with variations that are sure to bring incredible flavor to your favorite sandwiches or burgers, are perfect for dipping fries, chicken tenders, and meatballs, and can even be used to marinate meats before grilling!
If I am being completely honest, I feel like such a gourmet whenever I order something off a menu that has aioli on it. It’s silly, I know, when in reality, aioli is pretty much just a fancy name for what is essentially just flavored mayonnaise, thinned out a bit with a little acid like lemon juice and with fresh herbs or spices stirred in. If you look up aioli recipes online, you will find lots of recipes that basically tell you to do just that – stir in a few extra ingredients to a cup of mayo and call it good. But trust me, homemade aioli made from scratch is so, so, so much better. It’s one of those things where you can really taste the freshness and quality of the ingredients and it literally comes together in just minutes.
I have included a few of my favorite aioli variations below, rather than post what is essentially the same recipe over and over on the blog, but you can really add whatever mix-ins you like to make your own unique aioli. My favorites tend to be the garlicky variety, but you don’t have to include the garlic at all if it’s not your thing. The aioli variations I included below are:
- Roasted Garlic (use this tutorial for how to roast a whole head of garlic)
- Garlic & Chive
- Southwest Chipotle
- Rosemary Garlic (pictured in the photos in this post)
- Basil Garlic
- Sundried Tomato & Basil
- Cilantro Lime
Other possible mix-ins would be garam masala, fresh dill or thyme, jalapeno, avocado, sriracha, cranberry sauce with orange zest, etc. The sky is pretty much the limit!
We like to put aioli on sandwiches or burgers like the rosemary garlic aioli on a lettuce-wrap burger with caramelized onions in the picture below. It’s incredible on grilled or pan-seared chicken breasts. Or you could make a cranberry or sundried tomato & basil aioli to spread on a turkey sandwich (one of Paul’s favorite things). It’s also wonderful as a dipping sauce for fries (like these Oven Roasted Barbecue Potato Wedges!) or chicken tenders or meatballs. You can even use it as a marinade for meat before grilling. It’s so versatile!
I have made aioli with both a Vitamix blender and a food processor and it came out just fine both ways, although I think that the food processor was a little easier. I have also heard great things about using immersion blenders to make aioli, but I don’t own one so I have never tried that method.
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