This Garlic Aioli without mayo or dairy is so good, you’ll want to spread it on everything.
This creamy, garlicky aioli is a classic sauce that’s simple to make and adds bold flavor to anything from fries to cod fingers.
Why Make This Aioli without Mayo?
Making aioli at home delivers fresh, rich flavor with just a few ingredients, ready in minutes and easily customized with herbs or spices. This aioli without mayo has a lighter, lower-calorie, yet creamy and flavorful alternative to traditional versions.
What Dishes Is Aioli without Mayo Great For?
Aioli is incredibly versatile and works with all kinds of dishes.
Use it as a dip for fries, baked potato halves, or veggies. Spread it on sandwiches or burgers.
Serve it with chicken fitters, or beef fritters, or even as a side sauce. It brings creamy texture and garlicky depth to almost any savory meal.
Dip in breaded fish dishes like Sole.
Ingredients
Garlic – The bold and aromatic heart of a true aioli.
Egg yolk – Helps emulsify the oil and gives a rich texture and/or
Dijon mustard (optional) – Adds a tangy kick and helps emulsify.
Olive oil – The traditional fat used to create the creamy base.
Lemon juice – Adds brightness and helps stabilize the emulsion.
Salt – Enhances all the flavors and balances the richness.
Preparation – Easy and Quick
Start by mashing the garlic into a smooth paste with a little salt.
In a bowl, whisk together the egg yolk, mustard (if using), and lemon juice.
Slowly drizzle in the olive oil while whisking continuously until the mixture thickens into a creamy sauce.
If you prefer a shortcut, you can mix mashed garlic into store-bought mayo and add lemon juice for a cheater’s aioli that still tastes amazing.
Storage
Homemade Aioli sauce should be stored in an airtight container in the refrigerator and used within 3 to 5 days.
Because it contains raw egg yolk, it’s important to keep it cold and fresh. If I’m having guests with babies, I leave the egg yolk out as it’s not pre-boiled.
If made with mayo, it may last slightly longer but should still be used quickly for best quality.
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Let’s Chat!
Do you love aioli as much as I do? Have a favorite variation like chipotle or lemon dill? Drop a comment or question below — I’d love to hear how you use it or tweak it!
Garlic Aioli Without Mayo or Dairy
Learn how to make garlic aioli without mayo — a creamy, garlicky sauce originating in Provence that's perfect for dipping, spreading, or elevating any dish. Easy and full of flavor!
Ingredients
- 2 garlic cloves (crushed into a paste)
- 1 egg yolk (room temperature) Optional
- 2 teaspoons of Dijon mustard condiment with or without seeds
- 1 cup MILD fragrance extra virgin olive oil
- 1/4 cup lemon juice
- Salt to taste
Instructions
- In a bowl, mash the garlic into a smooth paste with a pinch of salt.
- Whisk in the egg yolk and mustard (or either one of them).
- To create an emulsion, slowly drizzle in the olive oil while whisking constantly - just a few drops at a time to start.
- As it thickens, you can increase to a slow stream.
- Once fully emulsified and thick, whisk in lemon juice and adjust the salt to taste.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 256Total Fat 28gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 23gCholesterol 23mgSodium 134mgCarbohydrates 1gFiber 0gSugar 0gProtein 1g
Nutrition values are estimated.