How to Make Homemade Aioli

a bowl and a spoon filled with garlic and rosemary aioli with fresh garlic cloves and rosemary scattered around

4.86 from 7 votes

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 Time10

Total Time10

Course: Appetizer, Side Dish

Cuisine: American, European, Mediterranean

Servings: people

Calories: 348kcal

Author: Amy Nash

Ingredients

Aioli Base

2 egg yolks
½ teaspoon dry mustard
½ teaspoon Kosher salt
Juice of ½ a lemon
⅔ cup light tasting olive oil or avocado oil

Roasted Garlic Aioli

1 whole head roasted garlic, skins removed
Juice of ½ a lemon

Garlic & Chive Aioli

2 garlic cloves, crushed & minced
1 teaspoon chives, chopped
½ teaspoon lemon juice

Southwest Chipotle Aioli

½ teaspoon chipotle powder
⅛ teaspoon cumin
Juice of ½ a lemon

Rosemary Garlic Aioli

2 garlic cloves, crushed & minced
2 sprigs fresh rosemary, chopped
Juice of ½ a lemon

Basil Garlic

4 Tablespoons fresh basil, chopped
2 garlic cloves, crushed & minced
Juice of ½ a lemon

Sundried Tomato & Basil Aioli

1 ½ teaspoons sundried tomatoes, in oil
¾ teaspoon oil from the tomatoes
1 ½ teaspoons fresh basil, chopped

Cilantro Lime Aioli

2 Tablespoons cilantro, chopped
1 Tablespoon lime juice
1 garlic clove, crushed & minced

Cajun Aioli

½ Tablespoon Dijon mustard
3 garlic cloves, crushed & minced
1 Tablespoon Herbs de Provence
1 teaspoon cajun spice
Zest of 1 lemon
Juice of ½ a lemon

Instructions

Combine the egg yolks, dry mustard, salt and lemon juice in a food processor or blender and process for 20 seconds.
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.
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