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Homemade garlic aioli sauce in a white bowl with spoon inside bowl
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5 from 10 votes

How to Make Aioli

Learn how to make homemade aioli in the food processor. Authentic and versatile aioli dip and spread uses just a few kitchen pantry staples!
Course Condiments
Cuisine French
Prep Time 5 minutes
Total Time 5 minutes
Servings 12 servings
Calories 264kcal
Author Yumna Jawad


  • 2 garlic cloves
  • 3 egg yolks
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice or white vinegar
  • ½ teaspoon salt
  • 1 ½ cups oil canola, safflower, grapeseed


  • Place the garlic, egg yolks, Dijon mustard, salt, and vinegar in the bowl of a food processor.
  • Run the food processor until everything is well blended, stopping to scrape down the bowl as necessary.
  • While the food processor is running, slowly stream in the oil until it has been fully incorporated and it starts to look creamy
  • Taste and adjust the seasoning as needed.


Storage: Store any leftovers in an airtight container. They will last up to 10 days in the fridge.
Photo Credit: Erin Jensen


Calories: 264kcal | Carbohydrates: 1g | Protein: 1g | Fat: 29g | Saturated Fat: 2g | Cholesterol: 49mg | Sodium: 113mg | Potassium: 5mg | Fiber: 1g | Sugar: 1g | Vitamin A: 65IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg