What Is Aioli? Plus, How to Make This Garlicky Sauce at Home (2024)

For an easy, all-purpose sauce that only sounds fancy, look no further than the powerhouse that is aioli. The sauce, claimed by French and Spanish cuisines, is similar to mayonnaise, but there are subtle but surefire differences. Learn more about aioli sauce, including its ingredients, how to make it, and the best ways to use it.

What Is Aioli Sauce?

Traditionally a pungent two-ingredient sauce made with garlic and olive oil, aioli also has a two-part name: ail is French for garlic and oli is Provençal for oil. Aioli is used around the northern Mediterranean, particularly in Eastern Spain and in Southern France (mainly Provence). Like many foods from those areas, its fame has spread.

In the restaurant world, particularly since around 1990, aioli has been in the spotlight, although frequently, what is labeled aioli is misrepresented. "Sometimes the culinary terms mayo and aioli are used interchangeably," says Olivia Roszkowski, chef-instructor of plant-based culinary arts at the Institute of Culinary Education. "Probably because aioli has a nice sound to it when showcased on menus."

Aioli vs. Mayo

Despite their similarities, there is a clear difference between aioli and mayonnaise: Mayo is made by emulsifying egg yolks and oil—generally, a neutral oil. In its most traditional form, aioli is simply fresh garlic emulsified with olive oil. But the aioli we know and love includes egg yolks for extra richness, and today, this version seems to dominate, which adds to the confusion.

How to Make Aioli at Home

Traditional aioli calls for a mortal and pestle, but most home kitchens today are equipped with a tool that makes the job much easier—the food processor. "The general technique is to emulsify the oil into the egg to make it into a thick suspension," says Roszkowski.

Ingredients

Be thoughtful about the quality of ingredients you use for such a simple and straightforward sauce, especially as they will all be raw, says Roszkowski.

• Oil: "Select the freshest oil you can find, as oils tend to go rancid when exposed to heat, air, or light, and that can compromise the flavor of your aioli," Roszkowski says. We often use olive oil for aioli, but Roszkowski prefers using a neutral, refined polyunsaturated oil such as canola, grapeseed, or sunflower oil "so the texture remains constant when refrigerated and the oil flavor is not too pronounced."
• Eggs: Buy fresh, free-range eggs to provide the best quality yolks for the aioli.
• Garlic: Use fresh, young garlic for aioli (or whenever you're eating it raw) because older garlic will have a stronger flavor. "I recommend finely mincing, crushing, or making your garlic into a paste before introducing it to the mixture for uniformity in texture," says Roszkowski. (She notes that finely chopping the garlic will strengthen the garlic flavor, as it crushes the cell walls of the clove.)
• Mustard: Though not traditional, mustard is often added to aioli to aid in binding. A mustard like Dijon also provides a nice flavor. The addition of an acid like lemon juice or vinegar can also round out the flavor.

Steps

To yield 3/4 cup aioli, follow this method, which includes mustard:

1. Using the side of a chef's knife, smash one small clove of peeled garlic with 1/2 teaspoon salt to form a paste.
2. In a bowl, whisk together this garlic paste with one large egg yolk and 1/2 teaspoon Dijon mustard.
3. Very slowly, whisk in 1/2 cup olive oil in a steady stream until thickened.
4. Stir in 1 tablespoon of lemon juice and season with salt and pepper.

How to Avoid Breaking Aioli

Making aioli isn't complicated—but it can go wrong. Without the right technique, the sauce can "break," a common term that refers to when the oil is no longer suspended in the liquid, forming a greasy pool on the surface. Here's how to avoid it.

Add oil slowly: With any emulsification, the most important step in the process is adding the oil in a slow, steady stream. Otherwise, adding it too quickly will cause the sauce to break.

Use Dry Equipment: Another tip to prevent the aioli from breaking? "Make sure your equipment is clean and dry; any drops of water can potentially break your suspension," says Roszkowski.

7 Ways to Enjoy Aioli

You can swap in aioli anytime you'd use mayonnaise—it's just as good, if not better. Here are some of our favorite ways to eat it.

Spread It on Sandwiches

Elevate your next sandwich by replacing mayonnaise with aioli. Try it in a BLT or a simple ham and cheese sandwich.

Pair It With Roasted Vegetables

Roasted vegetables like broccoli, carrots, and baby potatoes work well with aioli. Serve the sauce as a dip or, if you want to drizzle it on the vegetables, whisk it with a splash of water to thin the consistency.

Use Aioli as a Dip

The creaminess of aioli is the perfect partner for French fries, onion rings, and other crispy bites. It can also be served as a dip for crudités. Alternatively, aioli can be blended into other dips, such as baba ganoush or hummus.

Turn It Into Dressing

Give mayonnaise-based dressings a flavorful twist by using aioli instead. Examples include creamy Caesar, ranch, Thousand Island, and coleslaw dressing.

Toss It Into Salad Sandwich Fillings

Replace mayonnaise with aioli when making egg salad, potato salad, chicken salad, or tuna salad.

Add It to Burger Mixtures

Roszkowski also suggests mixing aioli into anything that would benefit from creaminess and richness, like salmon burgers and crab cakes.

Use Aioli In Batters

Want to get even more creative? She also uses aioli as an ingredient in savory doughs or batters, such as flatbreads or crepes.

How to Store Aioli

Aioli is delicious and versatile, but it has a short shelf life—so use it up! For safe storage, keep aioli in an airtight container in the refrigerator. Store for no longer than five days if you made it using raw egg yolks, not pasteurized ones, Roszkowski says.