Try our homemade aioli recipe to add more flavor to your mayonnaise that uses just six simple ingredients! Also known as garlic mayo, this condiment is perfect for a variety of dishes and is easy to make at home. Once you’ve tried our aioli, you’ll never want to go back to plain mayonnaise. We’ve also got recipes for homemade ranch dressing and tartar sauce that you’ll love.
What is Aioli Sauce?
While aioli is similar to mayonnaise, it is often distinguished by its strong garlic flavor. Traditionally, aioli is used as a dip for seafood, fish, and vegetables. However, it’s also a versatile condiment that can be used as a spread or dip, making it a popular choice for many dishes. With its unique flavor and endless variations, aioli can be customized to suit individual taste preferences.
Ingredients & Substitutions
Mayonnaise: Feel free to use storebought, or make your own homemade mayonnaise as the base for the spread.
Lemon Juice: I prefer freshly squeezed lemon juice, but bottled lemon juice works great too.
How to Use Aioli
Garlic aioli is good on almost everything! I used it on all my patty melt recipes, and here are some other ways to use this aioli recipe:
- All kinds of sandwiches (Cheeseburgers, Patty Melt, Bacon Cheeseburger Patty Melt, French Onion Melt)
- Chicken Tenders
- Vegetables (Fried Zucchini Sticks)
- Dip for French Fries (Give it a try with my Roasted Potato Wedges!)
How to Store Aioli
Once you have the aioli recipe made, store it in the refrigerator for up to 7 days. The garlic may get a little stronger the longer it is stored, so keep that in mind before you make it. If you want to, you could mix up all the ingredients EXCEPT the garlic until you are ready to use it. Add the garlic at the last minute.
- 1 cup mayonnaise
- 3 tablespoons lemon juice
- ½ teaspoon pepper
- 3 tablespoons garlic, minced
- 1 teaspoon fresh parsley
- 3 tablespoons ketchup
- In a medium bowl, mix all the ingredients together.
- Serve as a sandwich spread or dip.
Did you make this recipe?
You can tag me at @iamhomesteader.