FREE 5-Ingredient Recipe EBook

• Why You’ll Love My Garlic Aioli Recipe
• What Is Aioli?
• Ingredients & Substitutions
• How To Make Garlic Aioli
• My Recipe Tips
• Flavor Variations
• Storage Instructions
• Common Questions
• Ways To Use This Sauce
• More Creamy Sauce Recipes
• My Tools For This Recipe
• Garlic Aioli (5-Minute Recipe) Recipe card
• Recipe Reviews

I make all kinds of homemade sauces and condiments , but I’ll say it, creamy sauces are the best of all — especially when they’re the kind that go with anything . And my garlic aioli recipe is exactly that. You can use it for dipping or drizzling on roasted veggies , potatoes , steak , and fish , spreading on sandwiches, dunking fresh crudites, and more. It’s my shortcut to instant flavor in just a few minutes!

Why You’ll Love My Garlic Aioli Recipe

• Perfect garlicky flavor – Hello, my fellow garlic lovers! If you love the pungent taste of fresh garlic, my aioli recipe is for you. It makes any bland dish a little bolder.
• Velvety smooth texture – My method is pretty foolproof to get that creamy texture. But I’ll also show you how to fix it if anything goes wrong.
• 5 simple ingredients – No preservatives and mystery additives you might find in the store-bought stuff. My homemade garlic aioli recipe uses just a few real-food ingredients you probably already have on hand, plus salt.
• Almost instant – This is probably the fastest sauce ever. It takes all of 5 minutes to make it!

What Is Aioli?

Aioli is a savory, creamy sauce similar to mayonnaise , but with garlic and lemon flavor added in. It originated in Catalonia, Spain and has since become very common in French cooking… which happens to be in my top 3 favorite cuisines!

Ingredients & Substitutions

Here I explain the best ingredients for my lemon garlic aioli, what each one does in the recipe, and substitution options. For measurements, see the recipe card .

• Olive Oil – Since aioli literally means “garlic oil”, you kinda need it for my aioli recipe. ? I use this regular olive oil when I want it more neutral, or extra virgin olive oil when I want a stronger flavor. You can also use avocado oil in a pinch, though it’s not traditional.
• Egg – This emulsifies the oil, and makes the sauce luxuriously smooth and creamy. It’s a key ingredient in my recipe, so unfortunately I don’t have substitution options to offer. Make sure your egg is pasteurized, since we’re using it raw.
• Garlic – Fresh garlic cloves are going to give you the best flavor here, but you can use 2 teaspoons of jarred minced garlic or even 1/2 teaspoon of garlic powder if that’s what you have.
• Lemon Juice – For a bright, tangy flavor that balances out the aioli’s richness. I sometimes use this bottled juice when I’m in a rush, but like the garlic, fresh truly tastes better.
• Dijon Mustard – Adds a tangy kick, without being too strong. You can use yellow mustard or spicy brown mustard if you want a stronger flavor.
• Sea Salt

How To Make Garlic Aioli

I have step-by-step photos here to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card below

1. Crack the egg into a tall, narrow container. In the bottom of a tall, wide mouth glass jar (or a glass), crack your egg.
2. Add the garlic, mustard, lemon juice, and salt on top. They should be sitting on top of the egg, not mixed in. Do not whisk or stir!
3. Add the oil. Gently pour oil over the top. Again, don’t whisk or stir.

1. Blend it from the bottom up. Submerge the immersion blender at the bottom of the jar, where the egg is, and blend on low for 20 seconds, until most of the mixture turns white. Gradually move the blender upward, then back down. Repeating until the garlic aioli forms into a thick and creamy sauce. See my pictures below for a visual of the blending process.

My Recipe Tips

• Make sure your jar (or large glass) can fit your immersion blender. It’s a good idea to check before you start! Don’t use a bowl — you need a deep, narrow container for my method to work. Many immersion blenders come with a container included (mine has one), so you can use that as well, but I just prefer a jar for easy storage.
• If you don’t have an immersion blender, use a food processor. The method is a bit different. Puree everything except the oil, then pour in the oil in a thin stream with the processor running. This works best with a smaller food processor. But, it’s not my favorite method because it leaves more dishes to wash than my go-to method.
• Use a room temperature egg. Garlic aioli won’t emulsify properly if your egg is cold right out of the fridge. If you forget to take it out ahead of time, my shortcut is to place it in a bowl of warm water for a few minutes. It will come to room temp quickly!
• Be careful not to disturb the egg when adding other ingredients. Do not stir or mix them together, either. The egg needs to be at the bottom with the other ingredients on top (especially the oil!), or it won’t emulsify.
• If your aioli separates, add an extra yolk. Place a raw egg yolk into a clean bowl, and whisk in just a little bit of the broken aioli. Once it begins to thicken, gradually whisk in the rest. Make sure to whisk constantly as you pour it in a steady stream. The yolk should help the sauce emulsify again.
• Aioli too thick? Thin it out with water or lemon juice. My basic recipe here is thick like mayo, but when I need it thinner for drizzling, water or lemon juice (depending on the flavor I want) does the trick.
• Aioli too thin? Whisk in a couple tablespoons of boiling water. It cooks the egg in the mayo very slightly, making it thicker.

Flavor Variations

With its 5 simple ingredients, you can think of my garlic aioli recipe as a base for any other flavor you want! Here are some variations you can make with it:

• Roast the garlic. I skipped this step to keep it simple, but roasted garlic aioli is so good. Simply roast your garlic , peel and mash it, and use it in my recipe.
• Add fresh herbs. Popular options include dill, tarragon, rosemary, cilantro, parsley, or basil — not all together, though! Basil is my fave.
• Add heat. The creamy texture and garlicky flavor of aioli pairs beautifully with anything spicy. I like some simple crushed red pepper flakes, but you can also stir in a little sriracha, minced jalapenos or chipotle peppers, or chili powder. I recommend adding these after you make the base garlic aioli.
• Use infused oil. Swap the plain olive oil with a flavor-infused one. You could also add a splash of another flavorful oil, such as truffle oil, together with the olive oil. Just make sure the total amount of oil is 1 cup.

Storage Instructions

The main reason I love this immersion blender method for making my garlic aioli is that I can just pop the jar right in the fridge! So easy. It lasts quite a long time, at least 2 weeks.

Avoid freezing aioli, because it will separate after thawing.

Common Questions

• What is the difference between aioli vs. mayo? Traditional aioli is made by mashing garlic and olive oil, but today, most aioli recipes (including mine) are somewhat similar to mayo. The main difference is that aioli has a strong garlic flavor, and uses olive oil rather than more neutral-tasting oils commonly used in mayo.
• Can you make aioli from mayonnaise? Yes, you can! I think my homemade garlic aioli recipe tastes best from scratch, but you can take a shortcut and use store-bought mayo to make it. Just whisk 1 cup of mayonnaise with the same amounts of minced (or crushed) garlic, Dijon mustard, and lemon juice in my recipe below. Adjust salt to taste at the end, as this can vary depending on your brand of mayo.
• Does aioli thicken in the fridge? Yes, this sauce will thicken more after chilling. This won’t fix aioli that completely failed to emulsify (use my tips above for that), but it does thicken more if it’s already formed properly.

Ways To Use This Sauce

I might have a bit of a crush on this garlic aioli sauce recipe. I’m constantly looking for new ways to use it — and if you’re like me, you’ll want to add it to everything ! Here’s a start:

• Cooked Veggies – The lemon garlic flavor of this sauce pairs particularly well with spring vegetables, like my roasted artichokes or roasted asparagus . But I’ve totally drizzled it on mixed sauteed veggies , too.
• Crudites – That’s a fancy French word for raw veggies with a dipping sauce, and my garlic aioli is perfect for it. Serve it on a platter with carrot sticks, celery, broccoli, bell peppers, and/or cucumber slices.
• Burgers – I love this sauce instead of mayo for elevating my burgers ! It gives them an “all grown up” vibe compared to regular mayonnaise.
• Potatoes – If you’ve ever dipped your fries in mayo, aioli is even better! I often make it to go with my air fryer french fries (and baked zucchini fries , too). It’s yummy over regular roasted potatoes , too.
• Seafood – The lemon garlic flavors of this sauce make dreamiest combo with seafood dishes! Use it for fish (I love small dollops over baked salmon , but sometimes I swap it for the mayo in my salmon with mayo recipe). Dip the juicy meat of your lobster tails or crab legs . Drizzle it over seared scallops or sauteed shrimp . So many options here.
• Chicken – Aioli actually actually works as an unexpected chicken marinade! I also like to just dip my grilled chicken breasts or chicken kabobs into it.
• Steak – I serve my steaks with compound butter most often, but a drizzle of aioli actually tastes pretty amazing. Try it on ribeye , filet mignon , or even flank steak . It’s also yummy for dipping sirloin tips !
• Salads – You can use this sauce in place of mayo in any of my creamy salad recipes, like egg salad , chicken salad , or tuna salad . Or thin it out with some lemon juice and use for leafy salads!
• Sandwiches – Spread it over your favorite bread and add fillings. My go-to is pretty simple: turkey, lettuce, and this garlic aioli on a low carb bagel .

More Creamy Sauce Recipes

I love creamy homemade sauces, and most of mine take under 5 minutes. Here are more to try:

Homemade Mayo

Tahini Sauce

Spicy Mayo

Blender Hollandaise Sauce

My Tools For This Recipe

• Glass Jar – These jars have extra wide mouths, so my immersion blender fits! And then I can store my aioli right in the jar.
• Immersion Blender – Simple, powerful, and effective. Pretty much all I need from it.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 1 large Egg (at room temperature) ▢
• 4 cloves Garlic (minced) ▢
• 1 tsp Dijon mustard ▢
• 1 tbsp Lemon juice ▢
• 1/4 tsp Sea salt ▢
• 1 cup Olive oil ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Crack the egg into the bottom of a tall, wide mouth glass jar . (You can also use a tall glass, but make sure it’s wide enough for an immersion blender to fit. Do not use a bowl.)
2. Add the garlic, Dijon mustard, lemon juice, and sea salt on top of the egg, trying not to disturb the egg. Do not whisk or stir.
3. Pour the oil on top. Again, do not whisk or stir.
4. Carefully submerge an immersion blender into the bottom of the jar, so that it’s right where the egg is. Blend on low power for about 20 seconds without moving, until you see most of the jar has turned white. Then, slowly start to move the blender upward, without lifting the blender out into the air. Once you reach the top of the oil, slowly move back down to the bottom. Go up and down like this a few times, until the aioli forms into a thick, creamy sauce.
5. Store the garlic aioli right in the jar, in the refrigerator, or transfer to a smaller container if you prefer.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 tablespoon

The entire recipe makes 1 1/4 cups total.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Garlic Aioli Recipe

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

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The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Garlic Aioli (5-Minute Recipe)

This easy 5-minute garlic aioli recipe is creamy, dreamy, and garlicky! Make it with 5 ingredients, and you’ll want to put it on everything.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/lemon-garlic-aioli-recipe/

Ingredients

• 1 large Egg (at room temperature)
• 4 cloves Garlic (minced)
• 1 tsp Dijon mustard
• 1 tbsp Lemon juice
• 1/4 tsp Sea salt
• 1 cup Olive oil

Instructions

1. Crack the egg into the bottom of a tall, wide mouth glass jar . (You can also use a tall glass, but make sure it’s wide enough for an immersion blender to fit. Do not use a bowl.)
2. Add the garlic, Dijon mustard, lemon juice, and sea salt on top of the egg, trying not to disturb the egg. Do not whisk or stir.
3. Pour the oil on top. Again, do not whisk or stir.
4. Carefully submerge an immersion blender into the bottom of the jar, so that it’s right where the egg is. Blend on low power for about 20 seconds without moving, until you see most of the jar has turned white. Then, slowly start to move the blender upward, without lifting the blender out into the air. Once you reach the top of the oil, slowly move back down to the bottom. Go up and down like this a few times, until the aioli forms into a thick, creamy sauce.
5. Store the garlic aioli right in the jar, in the refrigerator, or transfer to a smaller container if you prefer.

Maya’s Recipe Notes

Serving size: 1 tablespoon

The entire recipe makes 1 1/4 cups total.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)