This quick garlic aioli is creamy, bright, and packed with flavor. It comes together in minutes and instantly elevates fries, burgers, sandwiches, and more. A short rest of the garlic in lemon juice softens the raw bite while distributing the flavor evenly, giving you a balanced, restaurant-style sauce at home.
Why I Love This Recipe
I love how much flavor you get from so few ingredients. In less than 10 minutes of active time, you have a creamy, garlicky sauce that makes ordinary fries or a simple sandwich taste special. The short rest with lemon juice is a small step that makes a big difference it tames the harsh raw garlic while keeping plenty of punch. It’s versatile, reliable, and something I actually reach for again and again.
Ingredients
(Makes a scant 1 cup)
- 5 garlic cloves, finely grated, minced, or pressed
- 1–2 tablespoons freshly squeezed lemon juice
- ½ teaspoon Dijon mustard
- ¾ cup mayonnaise
- Kosher salt, to taste
Instructions
- In a small bowl, stir together the garlic, 1 tablespoon of the lemon juice, and the Dijon mustard. Let sit for 15 minutes so the flavors meld and the garlic mellows.
- Whisk in the mayonnaise until smooth. Taste and season with kosher salt and additional lemon juice (up to 1 more tablespoon) as needed.
Notes
- Grated garlic gives the strongest flavor and smoothest texture; minced garlic is slightly milder.
- Use store-bought mayonnaise for speed or homemade if you prefer.
- The aioli keeps in an airtight container in the refrigerator for up to 10 days (or up to 4 days if made with homemade mayonnaise using raw eggs).
Serving Suggestions
- Serve as a dip for shoestring fries, Cajun fries, sweet potato fries, or roasted vegetables.
- Spread on burgers, fried chicken sandwiches, turkey sandwiches, or Italian subs.
- Stir into chicken salad, tuna salad, or broccoli salad in place of plain mayonnaise.
- Use as a base for flavored variations with chipotle, fresh herbs, or chopped pickles.
Full FAQ Section
How long does garlic aioli last?
Stored in an airtight container in the refrigerator, it keeps for up to 10 days when made with store-bought mayonnaise. If made with homemade mayonnaise using raw eggs, use within 4 days.
Can I make it less garlicky?
Yes. Use 3 cloves instead of 5, or mince the garlic instead of grating it for a milder result.
Can I use lime juice instead of lemon?
Yes. Lime juice works well and pairs especially nicely with sandwiches like bánh mì.
Is this the same as traditional aioli?
Traditional aioli is an emulsion of garlic and oil. This version is the modern, mayonnaise-based style most people expect when they order “aioli” at restaurants.
Can I make it vegan?
Yes. Simply use your favorite vegan mayonnaise.
What can I add for extra flavor?
Try blended chipotle in adobo, Calabrian chile paste, Cajun seasoning, fresh herbs, or finely chopped capers or pickles.
Why does the garlic need to sit in the lemon juice?
The short rest mellows the sharp raw garlic flavor and helps distribute it evenly throughout the sauce.
What should I serve it with?
It’s excellent with any kind of fries, burgers, sandwiches, chicken or tuna salad, or as a dip for roasted vegetables.
Easy Garlic Aioli
Ingredients
Equipment
Method
- Stir 5 finely grated garlic cloves, 1 tablespoon of the lemon juice, and 1/2 teaspoon Dijon mustard together in a small bowl until combined. Let sit for 15 minutes for the flavors to meld.
- Whisk in 3/4 cup mayonnaise until smooth. Taste and season with kosher salt or up to 1 tablespoon more lemon juice as needed.