Never-Fail Homemade Garlic Mayonnaise {Aioli}

Want to alienate yourself from the rest of the human race? Then oh boy, do I have a recipe for you. This weekend I took on the challenge of attempting homemade garlic mayonnaise (or aioli) and let me tell you, this dip is some powerful stuff.

I originally posted this homemade garlic mayonnaise (aioli) recipe way back in the summer of 2012 and since it has gotten a whole lot less love than it truly deserves, I’ve decided to spruce it up a little bit in the form of a Post Makeover! Since I first made my own garlic mayonnaise, I’ve made it several times over and therefore feel more confident about sharing my never-fail recipe, as well as tips and other handy hints to help you make it.

Never-Fail Homemade Garlic Mayonnaise {Aioli} |

Now, I knew loads of people were really wary about making their own homemade garlic mayonnaise because it’s meant to be super difficult, so before I whipped up my first batch, I did a little online research. I read all about the kind of problems most people come up against when making this smooth and creamy garlicky dip.

Never-Fail Homemade Garlic Mayonnaise {Aioli} |

Most of the problems seem to arise when the oil is added to the yolks.(In case you didn’t know, garlic mayonnaise is pretty much oil, egg yolks and garlic. Sounds ick, right?) If the mixture separates and emulsifies, you end up with a funny-coloured bowl of yack.

Fortunately, all of this can be avoided if you add the oil a teeny tiny bit at a time. Which, although it requires bucket fulls of patience, is totally worth it in the end.

Never-Fail Homemade Garlic Mayonnaise {Aioli} |


You need heaps of garlic, too, or the special garlic mayonnaise compounds (I’m a whizz with the terminology, I know) will separate and your texture will just be wrong. Very wrong. All the garlic makes for one heck of a strong dip, but on the plus side, the strength means you’ll only use a little bit at a time so you can make it last ages. Well, that’s the idea anyway. This stuff is lucky to last a week in the Pink Recipe Box household. I may have a small infatuation with it.

Never-Fail Homemade Garlic Mayonnaise {Aioli} |

This never-fail homemade garlic mayonnaise is super-simple to make, it just takes a lot of time. Just remember to use loads of garlic – the result will be strong, but you can tone it down slightly with lemon juice and salt – and only add the oil a couple of drops at a time at the beginning. Literally drop by drop. If you’re doing this by hand, your arm will be killing you – but don’t give in!

Don’t be put off by the fluorescent yellow colour you’ll see when you’re beating the yolks and the oil together, either. Depending on how bright your yolks are – mine are pretty much neon-orange – you could end up with anything from a slight hint of yellow to a sauce that resembles a road-safety jacket. Strangely enough, the lemon juice helps tone the brightness down and leaves you with a softer paler hue. Work that one out.

Recipe for Never-Fail Homemade Garlic Mayonnaise {Aioli}
2 egg yolks
6-8 medium-sized cloves of garlic
4-6 tablespoons oil
fine salt (to taste)
parsley (to taste)
lemon juice (to taste)

1. Finely mince the garlic cloves and beat them together in a medium-sized bowl with the egg yolks and a pinch of salt until everything is well blended.

2. Add 2 small drops of oil and beat the mixture for around 30 seconds. Continue adding the oil two drops at a time until you’ve used up half of the oil.

3. When you’ve used up half, very gradually increase the amount of oil you add in between whisking. Never add more than ½ teaspoon at a time.

4. When all the oil has been used up, sprinkle in some more salt (start with ½ teaspoon), parsley (start with 1 teaspoon) and lemon juice (start with 1 teaspoon)and beat until thick. Taste and add more salt, parsley or lemon juice to your preference.

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I’m Nicola, the face behind Happy Healthy Motivated – your go-to guide to becoming your best you!
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    • Nicola says

      That’s the beauty of it – you don’t need a blender or a food processor! I used an electric whisk, but you could just as easily make it by hand.

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