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a bowl and a spoon filled with garlic and rosemary aioli with fresh garlic cloves and rosemary scattered around
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4.63 from 56 votes

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 Time10 mins
Total Time10 mins
Course: Condiment
Cuisine: American
Servings: 4 servings
Calories: 353kcal
Author: Amy Nash

Ingredients

Aioli Base

  • 2 egg yolks
  • ½ teaspoon dry mustard
  • ½ teaspoon Kosher salt
  • Juice of ½ a lemon
  • 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
  • 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

Calories: 353kcal | Carbohydrates: 1g | Protein: 2g | Fat: 39g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 27g | Cholesterol: 98mg | Sodium: 295mg | Potassium: 18mg | Fiber: 1g | Sugar: 1g | Vitamin A: 130IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg