Drip the oil in a thin thread while whisking without stopping. Pour it in fast and the emulsion breaks into a greasy slick that won't come back together — slow and steady is the entire skill, and once it grabs you can go a little quicker.
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Published July 2026 · Sourcing verified 5 Jul 2026
Prep15 min
Cooknone
Makesabout 3/4 cup
CuisineMediterranean
Greedometer●●●●●Barely a splurgeLevel Easy
A light hand — your arteries say thanks.
Cook it with
No-cook
Suits
VegetarianGluten-freeDairy-free
Contains eggs
Make it vegan: a flax or aquafaba egg for the egg.
Straight Answers
Can you freeze Real Garlic Aioli? — Not ideal
Not really — the cream, custard, or emulsion turns grainy or splits once thawed. This one is best kept fresh in the fridge.
Can you make Real Garlic Aioli ahead of time? — Yes
Yes — it keeps in the fridge for several days; stir or shake it before serving.
Is Real Garlic Aioli gluten-free? — Yes
Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.
Is Real Garlic Aioli vegan? — Vegetarian, not vegan
It’s vegetarian but not vegan as written — it has egg. Make it vegan: a flax or aquafaba egg for the egg.
Part One
The Ingredients — and where to get them
Cook for3cup
Our ratio, your call. The amounts below are a tested starting point — a version, not the one and only. Anything tagged to taste is the knob you turn: start there, then make it yours.
Egg yolk
The emulsifier that makes real aioli thick and glossy. A fresh pasture-raised yolk is best. (Raw egg — see the swap note for a no-raw-egg shortcut.)
Recommended to start; season the finished aioli to taste.
1/4 tspto taste
Local / market
One list, with a link to where to buy each one.
Part Two
The Method
Start the baseWhisk the yolk, garlic paste, lemon, and salt together in a bowl until smooth and slightly pale.
Stream the oilWhisking constantly, add the oil a few drops at a time until it starts to thicken, then in a slow thin thread until thick and glossy.
FinishLoosen with a few drops of water or lemon if too stiff, and season to taste.
ShortcutNo raw egg: fold the garlic paste, lemon, and a spoon of good olive oil into 3/4 cup quality mayonnaise. Not a true aioli, but very good and ready in two minutes.
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This is recipe No.892 — the real method, ingredients first, and exactly where to buy the best version of every one. See all the recipes →