Homemade Garlic Aioli Recipe | The GOAT Chef

Rich, silky, and loaded with fresh garlic, this scratch-made aioli turns burgers, seafood, sandwiches, vegetables, and fries into something worthy of THE GOAT CHEF™.

The key is patience: establish the emulsion by adding the oil one drop at a time before gradually increasing to a thin, steady stream.

Yield: About 1½ cups

Prep Time: 15 minutes

Resting Time: 30 minutes

Ingredients

• 2 large egg yolks, room temperature
• 1 tablespoon Dijon mustard
• 1 teaspoon fresh lemon juice, plus more to taste
• 1½ cups neutral oil, such as grapeseed or avocado oil
• 6–8 fresh garlic cloves, finely minced or pressed
• ½ teaspoon Diamond Crystal kosher salt, plus more to taste
• ½ teaspoon freshly cracked black pepper, plus more to taste

Equipment

• Medium mixing bowl
• Balloon whisk
• Measuring cups and spoons
• Microplane, garlic press, or chef’s knife
• Airtight storage container

Instructions

1. Place the egg yolks, Dijon mustard, and lemon juice in a medium mixing bowl. Whisk until completely smooth.
2. While whisking continuously, begin adding the oil one drop at a time. Continue slowly until the mixture begins to thicken and emulsify.
3. Once the emulsion is established, increase the oil to a very thin, steady stream while continuing to whisk constantly.
4. Continue whisking until all the oil has been incorporated and the aioli is thick, glossy, and creamy.
5. Fold in the fresh garlic, Diamond Crystal kosher salt, and freshly cracked black pepper.
6. Taste and adjust with additional lemon juice, salt, or pepper.
7. Transfer to an airtight container and refrigerate for at least 30 minutes before serving.

Chef Tips

• Use room-temperature egg yolks to help the emulsion form properly.
• The first oil additions must be extremely slow. Once the aioli thickens, the oil can be added in a thin stream.
• Use 4 cloves for mild garlic flavor, 6 cloves for medium, or 8 cloves for bold garlic flavor.
• For roasted garlic aioli, replace the raw garlic with one whole head of roasted garlic.
• For maximum garlic flavor, let the minced garlic sit in the lemon juice for 5 minutes before adding it.
• To loosen an overly thick aioli, whisk in cold water 1 teaspoon at a time.

Shortcut Garlic Aioli

• 1 cup Duke’s mayonnaise
• 2–4 fresh garlic cloves, finely minced
• 1 teaspoon fresh lemon juice
• ½ teaspoon Dijon mustard
• Diamond Crystal kosher salt, to taste
• Freshly cracked black pepper, to taste

Mix all ingredients until smooth. Refrigerate for at least 30 minutes before serving.

Make-Ahead & Storage

Store the scratch-made aioli in a clean airtight container in the refrigerator and use within 3–4 days. The shortcut mayonnaise version may be refrigerated for up to 1 week.

Related Recipes

• GOAT Avocado Aioli
• GOAT Black Garlic Aioli
• GOAT Wicked Tartar Sauce
• GOAT Cocktail Sauce

Nutritional information is an estimate and will vary according to the exact ingredients, brands, and quantities used.