Garlic Aioli

So much easier than preparing it from scratch and with great results! Loved it, and it was perfect to accompany our crab cakes. I made no changes, nor will I next time.

I loved this! I used this to dip my Garlic Pita Bread Bites I made from this site and they went very well together. I will say that the resting time is needed because if you don't 'rest' your dip will taste way too much like lemon juice. If you let it sit you won't have that lip puckering lemon tang.

I loved this! I used this to dip my Garlic Pita Bread Bites I made from this site and they went very well together. I will say that the resting time is needed because if you don't 'rest' your dip will taste way too much like lemon juice. If you let it sit you won't have that lip puckering lemon tang.

Awesome! This was just what I was looking for to spread on steak sandwiches - I did use Hellman's light mayo, but other than that I didn't change a thing. This is fabulous on sandwiches!

This recipe is amazing, great for artichokes, asparagus, as a spread, you name it! Although I never add salt and I accidently did the other night it was awful! Just too much, if you have to have salt in it I would say use half the amount it calls for, but it is great without it.

This was good, but I only used 2 TBSP of the lemon juice and it was STILL too much. Next time I will cut it down even more.

I roasted my own garlic today so I used that in this recipe. Really, REALLY yummy. I don't think that I could turn back now and use plain mayonnaise again. NOTE: I did use low-fat mayonnaise and fresh lemon juice, not bottled.

UPDATE: USED UP LEFTOVERS AS A DIP FOR PLAIN 'OL POTATO CHIPS. THIS WAS GOOD, BUT PARTICULARLY SOUR AFTER SITTING FOR A DAY. DEFINITELY USE FRESH LEMON. I ONLY USE FRESH LEMON NOW AND CAN REALLY NOTICE A DIFFERENCE. I'D ALSO LIKE TO NOTE THAT THIS SPREAD IS PERFECT FOR A-N-Y-T-H-I-N-G!!! USE IT ON STEAK SANDWICHES (I SLATHERED SOME ON TERA'S PHILLY CHEESESTEAK SAMIES), CRAB CAKES, FOR DIPPING FRENCH FRIES - YOU GET THE POINT! Pretty good! Made this to "slather" on Meatball Sandwiches (BIGGUY728). A fast food join my fiance and I frequent makes a GREAT meatball sub. What makes it SOOOOOO yummy is the garlic spread on it. This was perfect for that! I was worried about using 2 1/2 T lemon juice (thought it was a typo), but went with it and am glad I did. It really perks this up! This was so good, I can't WAIT for my next excuse to whip up a batch lol. Thanks for sharing your FANTASTIC recipe, Jeff and Justine! :-)

I really miss the aioli I used to get at this great Mediterranean restaurant near where I worked when I lived in Cali, but unfortunately I moved to where there is nothing for Greek food...anyway, I decided to try this recipe, and it was very similar, but I would omit the pepper, or use white pepper instead of the black, I think it overpowers other ingredients.

Yum & easy! Used it on a Bacon, Lettuce, Avocado, and Tomato Wrap. Thanks!

So very easy & PERFECT just the way it is! However, here are some minor tips: Don't fear the garlic! Add a bit more if you're feeling a little frisky! Allow the Aioli to marinate for at least an hour to tame the lemon flavor. I only used 1 tbs. since my partner isn't fond of any heavy lemon flavor. Try some dill & cilantro in it if serving it with fish of any kind. Fresh chives are also great in it! Add some fresh Basil either in it or on the side if you're one of those wimpy ones that whine about the heavy garlic flavor. In addition to the black pepper, white pepper can give it that extra kick! Then again, like I said folks, this recipe is perfect just the way it's written! Don't waste your precious time making Garlic Aioli from scratch. Sometimes easy & basic is best!

This was really good! I added, as other reviewers had, some crushed red pepper and old bay. I also added some extra lemon juice. It was really good as written, but we like a little more zip with our fondue sauces...thanks for sharing!

This recipe is so simple but good. My nine yr old prepared it by herself. We used this recipe as a dipping sauce for crab cakes. We added a hint of Old Bay seasoning, dry dill weed, and dry parsley, it's important to let it rest in the refrigerator for the flavors to blend.

This is awesome! We use it to dip our yam fries in. My sister-in-law showed me how to smash and spread the garlic in coarse sea salt with the flat of a knife. It makes it a smoother texture, so your not getting chunks of garlic.

Prepared exactly as written with terrific results! I wouldn’t change a change. I chilled the sauce for several hours before serving. This was easy to prepare, simple and perfect with, “My Crab Cakes,” also from this website.

This recipe turned out delicious! I made it the night before I needed to use it so it got to sit way longer than 30 mins. I used really large garlic cloves cause I love garlic flavour and I omitted the salt. I got to admit, I was skeptical of adding in the lemon juice cause I thought it would give the aioli a tart flavour but it was just fine. I used this on my BLT wrap instead of plain mayo and I don't think I am ever going back! I am already thinking of other uses for this recipe. Thanks for sharing.

This is delicious while you're eating it, but lingering after taste from the raw garlic. I'm going to try it next time with some roasted garlic. Also, the recipe calls for a bit too much lemon juice.

I used 1 1/2 TBSP lime juice instead of lemon, and reduced the amount of garlic because my garlic was very strong-smelling. I used it as a dip for crab cakes and fresh vegetables. I think the lime was a very good move... and this was surprisingly delicious, which I didn't expect from a mayonnaise-based sauce!

Waaayyyy too much lemon in this recipe, and extremely overpowering! I found a from scratch ailoi recipe (i.e. making your own with egg yolks and olive oil, not just mayo) at another site that calls for the same amount of lemon juice to be used for a TWO CUP yield. A true aioli should not allow the lemon to overpower all other flavors.

TOO much Lemon juice

Awesome easy to make Aioli. I added a dash of season salt and instead of black pepper I added 1/4 tspn of cayenne pepper. I've also made this using limes and lime zest. Both are very good. Tastes great on New Orleans Style Shrimp & Oyster PoBoys OR on any seafood sandwich. This recipe is a keeper.

This would be FABULOUS if you cut the salt probably in half. It went really well with "Lori's Famous Crab Cakes" except it was far too salty. I will absolutley make this again and cut the salt in half because other than that, the flavors were good! As a side note, I did use fresh lemon juice.

Absolutely fabulous stuff - so much more flavorful than plain ol' mayo! This is a particularly good recipe. I've used something similar in the past as a dip for veggies - doesn't take much to have a big impact - and this is better. I've used it in anything that uses mayo - potato salad is a particularly good use. :) I used this tonight in tuna fish - good stuff. However, you really do need to like garlic. Thanks, posters!

Very good and so much easier than from scratch. For health reasons I used half mayo and half Greek Yogurt...a little tart but like everything else in life more garlic fixed it

Awesome compliment to "Perfect Crab Cakes with Green Onions"!

I've tried this recipe twice. The first time I followed the recipe exactly and it was too salty. The second time I decided to change it a little.....I used roasted garlic instead of raw, bottled lemon juice instead of freshly squeezed (it's what I had on hand), and I left out the salt. OMG it was so delicious, I had to stop tasting it otherwise there would be nothing left for dinner.

Fantastic with home made crabcakes!

This is wonderful. Do be careful about the amount of lemon - and be sure to use fresh squeezed lemon juice. I love garlic so I add a little more. I use olive oil mayo - we like it better and it has fewer calories. I keep a container of this in my fridge.

This was excellent! It was very garlicky (which was fine), and a little more runny than I would have liked. If I made it again, I would probably use a little more mayo, a little less lemon juice and one less clove of garlic.

It's ok but it's not a true Aioli (which all Aioli has a lot of garlic making the title redundant). I mean if you're looking for a quick, lazy way of doing it (also the mayo makes it particularly bad nutritionally), then this will work. However, this recipe is good for an artichoke dip. You can substitute real garlic for garlic powder, omit the salt, and add lots of pepper. :)

Just made this tonight to use as a condiment on my Spicy Italian sandwich. I think it is very good and will definitely make it again. I halved the recipie so there wouldn't be too much leftover. I should have enough for two more large sandwiches.

This was a very easy recipe to make. I made it to use as a condiment, for grilled vegetable sandwiches.

Yummy! I added some sliced green onions because I love onions, but other than that, I made no changes. I served with Lori's Famous Crab Cakes. Thanks for the great recipe!

Absolutely delicious!!!! We had this with some south western egg rolls and the dip didn't last long!! My sister who hates mayonnaise with a passion devoured the dip and didn't realize it was made using a mayonnaise base.

I used Kraft Mayonnaise with Olive Oil. Olive oil is, after all, at the heart of a traditional aioli recipe. I never add salt to a recipe and I doubt if the little salt substitute I included made much of a difference. I don't recommend cutting down on the lemon juice, but that's just me and I used one teaspoon of mince garlic to equal one clove. This recipe turned out to be much better than any aioli I have purchased anywhere.

This is a great recipe plain and simple. Just make sure you are using fresh lemon juice, and let it rest in the fridge for several hours before serving. It is a fantastic dip.

Nice and very easy.

Great recipie! I've also made healthier version with Greek yogurt, both were great!

Followed recipe. Try a little less lemon and a little more heat.

I love garlic aioli. I like to add fresh basil and use it on tomato sandwiches. Makes a refreshing summer lunch!

I just noticed that I forgot to post a review on this recipe which I made last month. Served this on AR's Asian Turkey Burger, and it was divine. It had just the right amount of garlic and lemon flavor, and I wouldn't change a thing. Thanks Jeff and Justine for this incredibly easy and delicious sauce.

Love it! It was perfect on our portobello mushroom burgers. Thank you for sharing this recipe!

Tastes great and went well with my crab cakes -- and super easy! I had 3 large cloves of garlic, and the flavor was strong -- which I liked, but if you don't like strong garlic flavor, you may want to use a bit less or smaller cloves. :) The review that says they use it on pieces of pita bread sounds very tasty... maybe that's how I'll use the leftovers. I think it would be great in wraps, too.

Good easy dipping sauce, I used for crab cakes. I used the juice from one lemon, a generous teaspoon of minced garlic, omitted the salt and added a couple dashes of Old Bay. I refridereated for a couple hours before serving to bring out the flavor of the ingrediants.

This went well with the My Crab Cakes recipe on this site. I added two extra cloves of garlic since i LOVE garlic...next time I'll stick with the 3 cloves =). Make sure you let the flavors meld into each other.

Very good. I love garlic! I did reduce salt & lemon juice, since my husband & I watch salt, due to high bp. And, he is a little sensitive to citrus. I love the freshness of lemon. Whoever said, it tastes like mayonnaise, that's right; it's suppose to. The title means garlic mayonnaise. I also love mayonnaise. It is the dressing that made my mom's slaw taste so great! Of course, it had other tasty ingredients, as well.

This was great, made as is and it turned out perfect. Will definitely make it again, didn't change anything and it made a good portion size.

This was pretty good and super easy to make, but very lemony. The lemon flavor is very overpowering. Next time, I will use only 1 tablespoon and see how it comes out. I also used 4 cloves of garlic, thinking it needed more, but I think that was too much, so I'll stick with the 3 cloves that the recipe calls for. I also used light mayonnaise and that worked fine. We used this as a dip for french fries, but it could be used with lots of different things - tortilla chips, wheat thins, you name it. I'll try it again with some modifications.

Perfect and so easy! I made just as recipe stated and didn't think it was too much lemon at all. If I had white pepper, I would have used that instead (for presentation), but the black tasted just fine. Served this with sweet potato fries--yum!

This went perfect with my crab cakes. It would be good on sandwiches or even hambergers for a different taste then just plain mayo.

great 0n everythng!

Tasted like mayo.

This is an easy but delicious sauce and goes well with the grilled Portabello mushrooms on this site.

This was good but would have been excellent without the salt or with very little.

LOVED it! I added a few dashes of hot pepper sauce to give it a little kick. Delicious, even before I added the hot sauce!

This is amazing! Thanks for sharing it. I went one step farther and added wasabi. It was delicious!

When my husband raves like that and brags about my cooking the recipe creator gratefully gets a 5 star rating and a big Thank you from me. I followed this recipe word for word and will do it again and again.

Made it with extra garlic - used it on zucchini cakes (this site). WHAT FLAVOR ...WHHOOOEEEE!!!

I put this on my steak sandwiches with grilled onions, tomatoes, & gorgonzola cheese. Sooo good!

I served this with our steamed artichokes tonight. I preferred it to the egg yolk aioli. I also added a splash of dijon to my serving. No need to change a thing from written version though.

A little too much lemon juice for my taste, but this was a delicious topping for a burger! Really jazzed up the flavor of an otherwise regular burger!

VERY GOOD! I wanted a slightly milder flavor, so I used roasted garlic. Also, I just used the salt and pepper according to taste. I served 1/2 as is, and the other 1/2 I added a little prepared horseradish and some sour cream. Both were fantastic! A keeper for sure! Thanks for sharing. :)

Fantastic recipe - I made my own mayonnaise however, as I recently discovered it is very easy & doesn't have to be as complicated. Place an egg in the bottom of a jar, pour in 1 cup of olive oil (or oil of your choice) & add the other ingredients in for flavour, then get a stick blender, place it at the bottom of the jar & start blending, you will see the mayonnaise forming before your eyes. Only takes a few minutes & tastes devine

Delicious and easy- I do like salt, so the measurements were just fine for me. Definitely use fresh lemon juice! I served this with grilled potatoes.

This recipe was great! I tweaked a couple things, I decreased the salt to 1/4t instead of 3/4t and used roasted minced garlic in the jar. It tasted so good, just like the one they serve at the fancy restaurants here in L.A.

This was good with the exception of the amount of salt the recipe calls for. I would make this again using 1/4 a teaspoon of salt.

Delicious. For a healthier version, next time i will use half lite mayo and half nonfat plain yogurt.

We absolutely love this recipe; we make it every time we have shrimp! No changes necessary.

Yikes! this is good AND easy. Made it for Portobello Mushroom Burger recipe and what a delish difference. Try it - You'll like it.

so easy!!

We really enjoyed this even my picky kids at it. We made it for a fried cod and fried shrimp night. This would be great on potatoes too. I made it as is- loved the flavor. It was better the next day when the flavors had a chance to meld. Thanks for sharing!

I found this to be very salty , I think if you used half the salt and then add to taste it would have been a lot better.

Thank you for posting this! We are always looking for new little dips to make for artichoke and this was awesome! So easy. Since we have used it as a spread on veggie sandwiches and for dipping other vegetables! Yum yum!

Amazing with breaded calamari off of this site. Sooo easy too! Love anything easy. Thanks!!

Easy and delicious! I just made some crab cakes and the sauce was a bigger hit!!!!

I boiled some small red potatoes to dip in this. My garlic cloves were quite large so next time I would use a bit less. I also "wooshed'" everything together in the vitamix..Yummy Thanks for sharing.

Made it to go with crab cakes (also after seeing it in another's review notes for crab cakes) and loved it. Would like to try it with lime juice also.

So, the only thing I did different from the recipe was to add fresh dill. I thought this was really awesome and so did my picky family. I was also pretty excited that this recipe came up on the myfitnesspal app! Served it with sweet potato fries and steak Panini's. Thanks for the great recipe :)

I used this recipe to mimic a sandwhich from one of my favorite resteraunts. It turned out great. It wasn't quite as oily as I liked it so I added a little olive oil, but otherwise it was perfect! Thanks for the help!

Fantastic. I have never cooked or prepared a single thing and am completely skill-less when it comes to any type of cooking or preparing (I had to google how to mince garlic, lol). This was extremely simple to make and came out great. You can adjust the recipe to taste once you make an initial batch and see how it comes out...I finally have something I can say I made myself at family get togethers!

This was just what I needed. My favorite restaurant burger has garlic aioli, white cheddar, bacon, and grilled onions. I have tried many times to replicate at home with no success until I used this recipe. I scaled it to 2 servings and it was plenty for about 6 burgers. I really mashed the garlic to get it nice and smooth and avoid chunks in the mayo. It was the perfect consistency and just the right amount of garlic. Thanks so much!

Made this tonight for a chicken club we were having for dinner and it is EXTRAORDINARY! Keep some in the fridge!

So simple and delicious! I love garlic, so this recipe is a hit! We use on burgers, sandwiches, and as a dip.

Not bad, but this is not allioli, this is garlic mayonnaise. Allioli as it's name suggests is made of garlic and oil alone (all-i-oli means garlic-and-oil in valencian). If you want to make allioli you have to grind garlic in a mortar and slowly add oil, so it emulsifies. It takes a lot of patience and practice and it has to be freshly prepared so lazy restaurant owners sell garlic mayonnaise to tourists as it is a lot easier to prepare and it can be stored for much longer. This was only intended to be a constructive review, so you can distinguish between our typical sauce allioli and the fake sauce tourists are given.

Very good aioli. Amazing with artichokes. Mine was a little too garlicky, but I think it was because of my garlic.

This is really good! I served it with artichokes and it was wonderful. Good for just about anything! Asparagus, sandwich spread, chip dip, steaks, etc., etc., etc. Thanks!

This is PERFECT....and SO easy! Thank you for sharing this!! :) Goes wonderful with the Cauliflower Fritters Recipe & so good with Crab cakes! Yummm!

make a paste out of your minced garlic, mix it into the mayo along with the other ingredients.

Great tasting and super easy. I used half a lime and the flavor was perfect!!!!!!

It taste like lemon mayo. I lived in the Med area for a brief period and eat all of my meals in the same restaurant, the Aioli they made was so much different than this. Naturally I did not get the recipe.

Tried it last night and it was delicious!!

I’ve made this a couple of times, at times adding chopped capers for a twist. Yum!

Perfect. This was soo like the aioli I had a month ago with a friend from here. When visiting her for a late lunch. Totally delish and I used it to help with a recreation dish from that resturant. Will totally make again. It's just that good!!

This recipe was super easy to make and absolutely delicious. I made Chef John's Spicy Tarragon Chicken which I served on soft buns with this garlic aioli sauce. My guests were in love.

perfect. used with sweet potato wedges. will make again. i used the smash and drag method with kosher salt. it's important that it sits before eating. thanks for the post jeff & justine!

Like most others, I served this garlic aioli with crab cakes. After mixing everything together, I let it sit in the fridge for about an hour to let the flavors come together. Easy, delicious and I think it could be served with yam fries, on a sandwich or thinned out and drizzled on a salad.

This is a great garlic sauce. I used it on salmon cakes, and my husband uses it on whatever is available for snacking. His favorite is garlic and black bean corn chips.

Tried this recipe for the first time recently and it was quite tasty. I added just a bit more of lemon juice as I love the extra lemony flavor. I will definitely be making this again with my crab cakes.

This was wayyyyy too much lemon juice, too sour and too runny for my liking. I would probably only have done 1 tbsp if not less.