Rich and tangy garlic aioli makes the perfect dipping sauce for fries, seafood, sandwiches, and vegetables. With just five ingredients, this incredibly easy dip deserves to be a part of your recipe rotation. Our community of home cooks keeps coming back for more of this creamy condiment that goes with everything —try it once and you will too.
Garlic Aioli Ingredients
Garlic aioli is made with just a few pantry-friendly ingredients that create an intensely savory swirl of flavor. Lemon juice, garlic, salt, and pepper mix with mayonnaise for a pleasantly sharp taste that you're sure to love.
How to Make Garlic Aioli
Making this deliciously garlicky sauce couldn't be easier. You'll find the full recipe below with step-by-step instructions, but here's what you can expect when you make this top-rated recipe;
Thoroughly combine all ingredients in a bowl. Then, refrigerate for at least half an hour — this will allow time for the flavors to develop fully. The result is a zesty spread with a wonderfully velvety consistency.
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What To Serve With Garlic Aioli
Aioli is a highly versatile sauce that pairs well with anything from crab cakes to crispy French fries. Try this 5-star condiment recipe as a spread for burgers or as a partner for grilled seafood. Use garlic aioli anytime you need a bright, luscious burst of flavor to bring out the best in your favorite dishes.
How to Store Aioli
While garlic aioli is best enjoyed on the day it's made, it will last up to 7-10 days in the refrigerator in an airtight container. Avoid freezing, as the mayonnaise will split and become unpalatable.
Allrecipes Community Tips and Praise
"Great!" raves reviewer Doris. "I add a little oregano to mine and it's so good on my bruschetta."
"Easy to make with ingredients normally in the pantry," says home cook MEB. "For some strange reason, I was out of fresh garlic so used granulated. Delicious. This time it was perfect for dipping steamed artichokes but I can foresee many other uses."
"Very good and so much easier than from scratch," shares dwhite0849. "For health reasons I used half mayo and half Greek Yogurt...a little tart but like everything else in life more garlic fixed it."
Editorial contributions by Rai Mincey.
