Garlic Mayonnaise (Aioli)

The Spaniards claim to have invented mayonnaise. A lot of other countries do as well. Whomever is responsible did the world a great favor. Homemade mayonnaise, especially when made with the highest quality extra-virgin Spanish olive oil, is noticeably superior to even the best store bought brands. Toss in a little garlic like they do in Spain and the dish it’s served with compliments the aioli, not the other way around.

Aioli – Garlic Mayonnaise

Add garlic to homemade Spanish mayonesa to create a perfect dip for cold shrimp, fried seafood, and hot fried potatoes. To make regular mayonesa, just skip the garlic in the recipe below.
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Course: Condiment, Tapas
Cuisine: Spanish
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 1 cup
Author: My Hungry Traveler


  • Food Processor or blender


  • 4 cloves Garlic, put through a garlic press
  • ¼ tsp Salt
  • 1 Small egg yolk
  • 1 tsp Fresh squeezed lemon juice
  • 1 cup Extra virgin olive oil, mild flavored
  • 1 tbsp Hot water


  • In a food processor, add garlic, egg yolk, salt, add lemon juice. Pulse until well mixed.
  • With the motor running, slowly drizzle in a thin stream of olive oil. Stop once or twice to scrape down the sides. When all the oil is in and aioli emulsified, gradually blend in water.
  • Place in a container with a lid and refrigerate.


  • If anyone’s a little squeamish about using an uncooked egg yolk, use an egg substitute that contains real egg yolks instead.

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