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!
Nutrition Facts
Ingredients
Instructions
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Continue Reading at Houseofnasheats →Chef's Notes
Storage: Keep refrigerated for up to 1-2 weeks in an airtight container. Don’t leave it out at room temperature for longer than 1-2 hours. Do not freeze.
Roasted garlic aioli: Omit fresh garlic cloves in base recipe and instead add ¼ cup roasted garlic.
Garlic and chive aioli: Add 1 teaspoon chopped chives.
Southwest chipotle aioli: ½ teaspoon chipotle powder or 1 chopped chipotle pepper in adobo sauce and ⅛ teaspoon ground cumin.
Rosemary garlic aioli: Add leaves from 2 sprigs fresh rosemary, chopped.
Basil garlic aioli: Add 4 tablespoons chopped fresh basil.
Sundried tomato and basil aioli: 1 ½ teaspoons chopped sundried tomatoes in oil, ¾ teaspoon oil from the tomatoes, and 2 teaspoons chopped fresh basil.
Cilantro lime aioli: 2 tablespoons chopped cilantro leaves and replace the lemon juice in the recipe with the zest from 1 lime, and 1 tablespoon lime juice.
Cajun aioli: Add ½ tablespoon Dijon mustard, 1 extra clove garlic, 1 tablespoon Herbs de Provence, 1 teaspoon Cajun seasoning, and zest of 1 lemon.
Red pepper aioli: Add ¼ cup chopped roasted red bell peppers.
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Reviews from the Original Source
As a Catalan, I was initially confused by the use of "aioli" in the recipe, thinking it referred to a foreign version. However, Wikipedia's English entry on "aioli" indicates that the term has indeed been broadened. Since around 1990, in the U.S., any flavored mayonnaise is often called aioli. Traditional aioli is simply garlic and oil, and garlic is essential. While it's frustrating to see the term diluted, it seems to be a widespread misunderstanding rather than a deliberate misrepresentation.
This turned out very bitter. I had to throw it away. What do you think I did wrong?
What variation is the recommendation of cranberry sauce for?
Too salty. Too lemony.
its the best
Great recipe! I love how easy it is to create different flavours too.
I will never buy aioli sauce from the store again! Tried this sauce with my chicken tenders and fries. It was heavenly. Thank you!
So delicious and I love all the flavor combos. It is definitely better and richer starting from scratch.
This was such a quick and easy recipe and hands down delicious! Way better than any store bought version too!
Thanks for this easy Homemade Aioli recipe. I really enjoyed the garlic and chive variation. Super tasty.
You can never go wrong with a good homemade aioli recipe! :) Going to give this recipe a go soon.
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