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Overhead view of a bowl of homemade garlic aioli with fries.
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5 from 1 vote

Garlic Aioli

This creamy Garlic Aioli recipe is made from scratch in a food processor with fresh garlic, Dijon, lemon juice, honey, egg, and oil in just 5 minutes!
Prep Time5 minutes
Total Time5 minutes
Course: Sauce
Cuisine: Mediterranean
Total Cost: $1.06 recipe / $0.07 serving
Servings: 16 servings (1 Tbsp each)
Calories: 127kcal
Author: Jennie Alley

Equipment

  • Food Processor

Ingredients

  • 1 large egg room temperature, $0.12*
  • 2 garlic cloves peeled and grated, $0.18
  • 2 tsp Dijon mustard $0.05
  • ¼ tsp salt $0.02
  • 1 cup vegetable oil 8 oz., $0.60**
  • 1 tsp lemon juice $0.02
  • 1 tsp honey $0.07

Instructions

  • Gather all of your ingredients.
  • Place the room-temperature egg in the bowl of a food processor and blend for about 20 seconds to break it down.
  • Add the dijon mustard, salt, and grate the garlic cloves directly into the food processor. Blend again for another 20-30 seconds until well combined.
  • With the processor running, very slowly drizzle in the vegetable oil in a thin stream.*** Continue blending until the mixture turns pale, thick, and creamy-about 30 seconds after the oil is fully incorporated.
  • Add the lemon juice and honey, then blend briefly to combine. Taste and adjust salt or lemon juice as needed.
  • Transfer to a clean airtight container and refrigerate.**** Use within 4 days for best quality.

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Notes

*Room-temperature ingredients are important for a smooth, stable emulsion. If needed, place the whole egg in a bowl of warm (not hot!) water for a few minutes before starting. Since this recipe uses raw egg, I highly recommend using a pasteurized egg. Pasteurized eggs are gently heat-treated to reduce the risk of harmful bacteria without cooking the egg, which makes them a better choice for uncooked sauces like this one.
**Use a neutral oil, such as vegetable, canola, or avocado oil, for the smoothest flavor. I don’t recommend extra virgin olive oil for this food processor method because it can turn bitter when blended at high speed.
***Add the oil slowly while blending to prevent the aioli from breaking. Once the emulsion starts forming, you can drizzle slightly faster.
****For a stronger garlic flavor, refrigerate the sauce for 30 minutes before serving.

Nutrition

Serving: 1Tbsp | Calories: 127kcal | Carbohydrates: 1g | Protein: 0.4g | Fat: 14g | Sodium: 48mg | Fiber: 0.04g