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!

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.

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!

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
  • Cajun

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!

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!

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!

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! 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!

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.

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!

How to Make Homemade Aioli
Yield: 4 people

How to Make Homemade Aioli

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!

Prep Time 10 minutes
Total Time 10 minutes

Ingredients

Aioli Base

  • 2 egg yolks
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon Kosher salt
  • Juice of 1/2 a lemon
  • 2/3 cup light tasting olive oil or avocado oil

Roasted Garlic Aioli

  • 1 whole head roasted garlic, skins removed
  • Juice of 1/2 a lemon

Garlic & Chive Aioli

  • 2 garlic cloves, crushed & minced
  • 1 teaspoon chives, chopped
  • 1/2 teaspoon lemon juice

Southwest Chipotle Aioli

  • 1/2 teaspoon chipotle powder
  • 1/8 teaspoon cumin
  • Juice of 1/2 a lemon,

Rosemary Garlic Aioli

  • 2 garlic cloves, crushed & minced
  • 2 sprigs fresh rosemary, chopped
  • Juice of 1/2 a lemon

Basil Garlic

  • 4 tablespoons fresh basil, chopped
  • 2 garlic cloves, crushed & minced
  • Juice of 1/2 a lemon

Sundried Tomato & Basil Aioli

  • 1 1/2 teaspoons sundried tomatoes, in oil
  • 3/4 teaspoon oil from the tomatoes
  • 1 1/2 teaspoons fresh basil, chopped

Cilantro Lime Aioli

  • 2 tablespoons cilantro, chopped
  • 1 tablespoon lime juice
  • 1 garlic clove, crushed & minced

Cajun Aioli

  • 1/2 tablespoon Dijon mustard
  • 3 garlic cloves, crushed & minced
  • 1 tablespoon Herbs de Provence
  • 1 teaspoon cajun spice
  • Zest of 1 lemon
  • Juice of 1/2 a lemon

Instructions

  1. Combine the egg yolks, dry mustard, salt and lemon juice in a food processor or blender and process for 20 seconds.
  2. With the food processor or blender running, very slowly drizzle in the oil in a thin stream. It should take about 2 minutes to pour all of it in if you are going slowly enough so take your time.
  3. Add the remaining herbs or spices or other ingredients for whichever aioli variation you desire and process another 20-30 seconds to incorporate completely. Store in an airtight container in the fridge for up to two weeks.

Nutrition Information:

Yield:

4

Amount Per Serving: Calories: 348 Saturated Fat: 5g Cholesterol: 97mg Sodium: 295mg Protein: 1g

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