This aioli sauce is made completely from scratch from a mixture of egg yolks, garlic, olive oil, lemon juice, and seasoning. Great for dipping or as a spread!
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About Aioli Sauce
Perfect as a garnish, dip, or smear, aioli sauce is the creamy, delicious condiment that’s always good to have on hand.
Plus, it’s easy to customize with your own ints of flavor.
What is aioli sauce?
Fans of aioli will tell you it’s a rich, creamy, and delicious sauce that can go on just about anything (sort of like mayonnaise) but typically, there’s more to it than that.
Aioli is an emulsion, which essentially means a sauce that combines two or more ingredients that normally wouldn’t mix. So it’s like oil and water, but mastered. Part of what gives aioli is creamy texture is the amount of stirring and whipping involved to get the “fighting” ingredients to incorporate into a single sauce. Mayonnaise is also an emulsion, using similar warring ingredients, which is where a lot of the similarities come from.
But unlike mayonnaise, aioli is typically infused with flavors, with the most notable of which being garlic. From there, aioli can be made and served in numerous varieties, from thin, oily sauces to thick and spicy ones. It’s most popular in Mediterranean and French cuisines but has quickly been branching out to other dishes.
What’s in aioli sauce?
This recipe is made completely from scratch, so you’ll need the following on hand:
What to do with aioli sauce
There are plenty of ways to use homemade aioli sauce, such as:
- A spread on sandwiches. Try substituting aioli for mayonnaise to get an extra dose of flavor.
- Serve it with fish. The mild flavors of seafood really let the aioli shine through.
- Serve it with chicken. Chicken is another mild meat, making it perfect for fun sauces and dips like aioli.
- Serve it with vegetables. Can work well as either a dip or a garnish.
How long is aioli sauce good for?
Once prepared, this sauce can be stored in a sealed container in the refrigerator for up to five to seven days.
Can you freeze aioli sauce?
Unfortunately, I can’t recommend freezing this recipe. Emulsions like this sauce will completely break down during the freezing process, leaving you with a sauce that is unrecognizable from its freshly-made form. So if at all possible, enjoy this sauce within a week of preparation.
Notes & tips for aioli sauce
- If possible, I highly recommend using a stand mixer or hand mixer for this recipe. You can still use a whisk, but it’ll take longer and require a decent amount of elbow grease to whip the sauce to the right consistency.
- If at all possible, use fresh eggs or the egg yolks. This will ensure the sauce stays fresh for the full five to seven days.
More great sauce recipes
How to make aioli sauce
This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.
Step 2 – While continuing to mix vigorously, pour in the extra virgin olive oil and lemon juice. Keep mixing until the oils and juice are completely absorbed into the sauce.
Step 3 – Check the consistency of your sauce; it should be thick, like mayonnaise. If it’s not, continue to mix until the desired consistency is reached.
Step 4 – Serve and enjoy!
- Keeping speed on medium-high, slowly pour in the olive oil and lemon juice. Continue to mix until oil and juice are fully incorporated into the sauce, about another 2-4 minutes.
- If needed, continue to mix until aioli sauce has a mayonnaise-like consistency
- Serve immediately.
I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.