Once you have made homemade garlic aioli, you will never go back! Just a spoonful of this decadent, creamy, aromatic sauce can elevate even the most humble plate of roasted vegetables, turn a sandwich into something utterly decadent, or become the star of an apéro at home.
This homemade Garlic Aioli recipe is nothing like like the store-bought version. The creamy texture is thick and unctuous, nothing like the the regular mayo type variations we are used to in the US. This is not your average garlic mayo!
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The French love this tasty sauce so much they named an entire dish after it - have you heard of Le Grand Aîoli? A hearty feast in Provence of poached fish, seafood and a bounty of vegetables, served chilled with delicious Garlic aioli for dipping.
When my husband - le Chef - first introduced me to aioli, it was served with Le Grand Aïoli in Saint-Tropez at the restaurant where he used to work. The golden sauce was made fresh in a mortar and pestle, thick with Provençal olive oil and the scent of crushed garlic perfuming the air. I remember the moment vividly.
Fast forward to our home kitchen in Northern Virginia and aioli has become a weekend treat, especially during the warmer months when everything feels a little more relaxed, a little more Mediterranean.
So, what exactly is aioli?
At its heart, aioli is an emulsion - traditionally made with garlic, olive oil, and egg yolks. But like many things in French cuisine, every region - and every chef - has their own version. In our home, we prepare the traditional Provençal way with boiled potatoes - the heat of the potatoes cooks the raw egg yolks and also makes for a thicker, creamier sauce.
Creamy Garlic Aioli Recipe
Classic aioli recipe from the South of France- perfect for dipping, drizzling, and dolloping
Ingredients:
- 4 garlic cloves
- 2 egg yolks (room temperature)
- 2 medium potatoes
- 8 tablespoon of Olive Oil
- pinch of salt
Serves 4
Homemade Garlic Aioli Sauce Instructions:
- First, lets remove the bitterness from the raw garlic by boiling it in a saucepan. Have you ever done this before? Me neither! But Le Chef swears by it to create a flavorful aioli without the bite.
- Peel 4 cloves of garlic. Put them in a small sauce pan with 2 cups of cold water. Bring to a boil and Let boil for 1 minute.
- Strain the garlic and then put them back into the sauce pan with a fresh 2 cups of cold water. Bring to a boil. Strain and repeat 1 more time. **This is Le Chef's tip for removing the bitterness from garlic - the end result is a garlic aïoli that tastes more sweet then acrid. Trust me, it is worth it!**
- Separate the room temperature egg yolks from the whole eggs - discard the egg whites or save them for an omelette later 🙂
- Mix the 2 egg yolks, 2 cooked potatoes (peeled and still warm) and 4 tablespoons of olive oil in a food processor or with an immersion blender (this can be done with a mixing bowl and whisk but it takes much longer!)
- Mix until it becomes a smooth garlic paste.
- Add the remaining 4 tablespoons of olive oil in a thin stream until the desired consistency is achieved.
- The sauce should resemble a thick, smooth mayonnaise.
- Serve immediately or cover and chill to be used for later.
Aioli variations:
Lemon Garlic Aioli
Add in a teaspoon of fresh lemon juice while mixing and the zest of lemon (I love to use my microplane grater). A little lemon juice goes a long way.
Saffron Aioli
Add a pinch of saffron to the aioli as you are blending - the taste, and its sunny color are sublime.
Fresh Herb Aioli
Add a teaspoon of chopped fresh herbs such as tarragon, rosemary, thym or lemon thym for a fragrant aioli that goes great with steak or sandwiches...even a juicy burger!
Spicy Garlic Aioli
Add ¼ teaspoon Cayenne pepper or Espelette pepper for some kick.
Oil Variations
Traditionally, Garlic Aioli Sauce is made with Olive oil (a Provençal staple!) but you can substitute with a more neutral oil such as avocado oil or grapeseed oil if preferred. I don't recommend vegetable oil as the flavor becomes distorted.
Serving Suggestions:
- As the perfect dipping sauce for crispy french fries or roasted potatoes
- Slathered on a fresh baguette with leftover roast chicken and a few crunchy greens
- As a creamy sauce for grilled fish or shrimp for a nod to the French Riviera as in the Grand Aïoli Recipe.
- As part of a vibrant vegetable platter for apéritif hour - carrots, radishes, and blanched green beans never looked so chic
- a zesty spread for a burger, wrap or your favorite sandwiches to take on a picnic
A Few Notes From Our Kitchen:
If you're wary about eating raw eggs, this recipe actually cooks the yolks from the heat of the potato in the blender - the traditional way in Provençal villages, like my Grandmother-in-law's. And don't be afraid of garlic! It mellows beautifully once blended, the garlic flavor becomes more aromatic than sharp.
FAQ
If you're wary about eating raw eggs, this recipe actually cooks the yolks from the heat of the potato in the blender - the traditional way in Provençal villages, like my Grandmother-in-law's. And don't be afraid of garlic! It mellows beautifully once blended, the garlic flavor becomes more aromatic than sharp.
Garlic aioli is best enjoyed fresh. I recommend keeping it in the fridge for 2 days - especially if made with raw egg yolk. Be sure to store it in an airtight container and give it a gentle stir before serving.
Oh là là - so many things! Serve it alongside crisp roasted potatoes, spoon it over grilled fish, or use it as a dip for crudités. It's also a beautiful spread for a simple sandwich, elevating the everyday to something special.
Creamy and velvety with the assertive warmth of fresh garlic, softened by olive oil and the richness of the potatoes. It's rich, bold, and unmistakably Mediterranean - a little goes a long way.
Other French Riviera Summer Recipes you will love:
Grilled Peach and Shrimp Salad
Quick and Easy French Baguette Recipe
25 French Recipes for Bastille Day
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Bon appétit,
Anina Belle
ABOUT LE CHEF'S WIFE
Bonjour! I am Anina Belle. I translate the fancy cooking of my Michelin-star trained French Chef Husband, Le Chef, into easy to make dishes that busy people with no culinary training (like me!) can make at home. We have two young kids (7 and 4) and I work full time in addition to this blog. I strongly believe that even busy people deserve to eat well at home.
Look inside our Kitchen with this recent Washington Post Article. We were recently featured on the TODAY SHOW for our recipes of French Onion Soup Gratinée and Moelleux au Chocolat. You can watch our full segment here:
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Garlic Aioli Sauce
Description
This homemade Garlic Aioli recipe is nothing like like the store-bought version. The creamy texture is thick and unctuous, and the garlic flavor is sweet and aromatic. This is not your average garlic mayo!
Just a spoonful of this decadent, creamy, aromatic sauce can elevate even the most humble plate of roasted vegetables, turn a sandwich into something utterly decadent, or become the star of an apéro at home.
Ingredients
-
- 4 garlic cloves
-
- 2 egg yolks (room temperature)
-
- 2 medium potatoes
-
- 8 tbsp of Olive Oil
-
- pinch of salt
Instructions
- First, lets remove the bitterness from the raw garlic by boiling it in a saucepan. Have you ever done this before? Me neither! But Le Chef swears by it to create a flavorful aioli without the bite.
- Peel 4 cloves of garlic. Put them in a small sauce pan with 2 cups of cold water. Bring to a boil and Let boil for 1 minute.
- Strain the garlic and then put them back into the sauce pan with a fresh 2 cups of cold water. Bring to a boil. Strain and repeat 1 more time. **This is Le Chef's tip for removing the bitterness from garlic - the end result is a garlic aïoli that tastes more sweet then acrid. Trust me, it is worth it!**
- Separate the room temperature egg yolks from the whole eggs - discard the egg whites or save them for an omelette later 🙂
- Mix the 2 egg yolks, 2 cooked potatoes (peeled and still warm) and 4 tablespoons of olive oil in a food processor or with an immersion blender (this can be done with a mixing bowl and whisk but it takes much longer!)
- Mix until it becomes a smooth garlic paste.
- Add the remaining 4 tablespoons of olive oil in a thin stream until the desired consistency is achieved.
- The sauce should resemble a thick, smooth mayonnaise.
- Serve immediately or cover and chill to be used for later.
Notes
If you're wary about eating raw eggs, this recipe actually cooks the yolks from the heat of the potato in the blender - the traditional way in Provençal villages, like my Grandmother-in-law's. And don't be afraid of garlic! It mellows beautifully once blended, the garlic flavor becomes more aromatic than sharp.
Serving Suggestions:
-
- As the perfect dipping sauce for crispy french fries or roasted potatoes
-
- Slathered on a fresh baguette with leftover roast chicken and a few crunchy greens
-
- As a creamy sauce for grilled fish or shrimp for a nod to the French Riviera as in the Grand Aïoli Recipe.
-
- As part of a vibrant vegetable platter for apéritif hour - carrots, radishes, and blanched green beans never looked so chic
-
- a zesty spread for a burger, wrap or your favorite sandwiches
Puhh Watt. says
Delicious, delicious, delicious! The thin, tasteless store-bought garlic aioli is nothing like our homemade version, which is a complete game-changer! The garlic taste is very mild and fragrant without being harsh or overbearing, and the texture is opulently thick and velvety.
The outcome was a sweet, silky garlic depth that just sings. I followed the method precisely, boiling the garlic three times as instructed. My roasted potatoes were elevated to a remarkable level, and atop a sandwich? Total decadence. I felt more assured about authenticity and safety after hearing the explanation of the egg yolks being slightly cooked (due to the warm potato). You will want to use this authentic Provençal aioli on everything.
Without a doubt, I'll double this time. I appreciate you sharing this easy-to-learn yet sophisticated method!