Go Back
–+ servings
A white ramekin filled with creamy, seasoned white sauce is placed next to a lemon wedge, a striped cloth, and a dish of golden fries.

3-Ingredient Creamy Homemade Aioli Sauce Recipe

Print Recipe
Learn how to make rich, creamy aioli sauce at home in under 10 minutes. Perfect for fries, sandwiches, and more – elevate any dish with this easy recipe!
Course Appetizer
Cuisine American, French, Mediterranean
Diet Low Calorie, Low Fat, Low Lactose, Vegetarian
Keyword creamy, easy, homemade, quick
Prep Time 5 minutes
Chill 1 hour
Total Time 1 hour 5 minutes
Servings 18 tablespoons
Calories 86
Author Gina Dickson

Ingredients

  • 3 garlic cloves finely grated
  • 1 cup mayonnaise
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper

Instructions

  • Use a microplane, garlic press, or mortar and pestle to finely grate or grind the garlic into a paste.
    3 garlic cloves
    A hand grates a clove of garlic on a metal grater over a white plate. A blue and white striped cloth is visible to the side.
  • In a bowl, combine the garlic, mayonnaise, lemon juice, lemon zest, salt, and black pepper.
    1 cup mayonnaise, 2 tablespoons lemon juice, 1 teaspoon lemon zest, ⅛ teaspoon ground black pepper, ¼ teaspoon salt
    A clear bowl of creamy white yogurt on a marble surface, topped with grated lemon zest, minced garlic, and cracked black pepper. A blue and white striped kitchen towel is partially visible on the left.
  • Whisk the mixture until smooth and the garlic is evenly distributed. Cover and refrigerate for at least 1 hour to allow the flavors to develop.
    A clear glass bowl filled with creamy, speckled dressing. A metal whisk rests inside the bowl. A blue and white striped cloth is partially visible on the left side on a white marble surface.
  • Use as a dip for fries, a spread for sandwiches, or a topping for veggie burgers.

Notes

Gina's Tips For Recipe Success
  • Make sure to find the right balance of tanginess of lemon and richness of mayo, so taste as you go and apply the necessary adjustments.
  • Start with a small amount of garlic because it can taste too strong. If you find the taste too garlicky, add a bit of mayo or lemon juice.
  • To achieve a creamy and velvety texture, grate the garlic finely without any large chunks.
  • Don't serve your aioli sauce right away from the fridge. Let it rest for one hour to help the flavors meld together and make the sauce even more delicious.

Nutrition

Serving: 1tablespoon | Calories: 86kcal | Carbohydrates: 0.4g | Protein: 0.2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 5mg | Sodium: 111mg | Potassium: 7mg | Fiber: 0.03g | Sugar: 0.1g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 0.04mg
QR Code linking back to recipe