Homemade Aioli

Making aioli is WAY easier than you think!  This is a great base recipe that allows you to add other flavours to it
Course Breakfast, Brunch, Dinner, Lunch
Cuisine French, Worldwide
Keyword Homemade Aioli
Servings 6 people
Calories 1077kcal


  • 2 egg yolks
  • 1 tsp lemon juice
  • .5 cup olive oil
  • 1 garlic clove crushed
  • .5 tsp dijon mustard
  • salt
  • pepper


  • Beat egg yolks, mustard, garlic & lemon together.
  • Gradually add olive oil and continue to beat.
  • Once oil is incorporated, add your seasoning. Aioli should have a smooth & a semi firm consistency.
  • At this point if you want to add any extra flavoring to your aioli then experiment away! In my next post you will see how I make honey sriracha aioli so keep your eyes peeled and don't forget to sign up if you haven't already done so!



Essential Tools

  • whisk
  • medium sized mixing bowl
  • airtight container for storage


  • aioli will last for up to 1 week in the fridge, I generally keep mine for 5 days max
  • adding the oil slowly will reduce the chance of the aioli emulsifying
  • if your aioli "breaks" then you can incorporate the aioli into a new egg yolk in a clean bowl and whisk. Alternatively, you can add a few drops of water and whisk vigorously


Calories: 1077kcal | Carbohydrates: 2g | Protein: 6g | Fat: 117g | Saturated Fat: 18g | Cholesterol: 390mg | Sodium: 48mg | Potassium: 39mg | Vitamin A: 520IU | Vitamin C: 2.9mg | Calcium: 46mg | Iron: 1.6mg