Homemade Aoli: Chef John’s Creamy Garlic Sauce Recipe

Craving a zesty, garlicky spread? This aoli recipe transforms simple ingredients into a luxuriously creamy condiment that brightens any dish from fries to fish tacos.

Why This Aoli Is a Game-Changer

Chef John’s Real Aioli is pure magic. By slowly emulsifying olive oil into freshly crushed garlic, you create a rich garlic mayonnaise that’s far superior to store-bought options. With just a few minutes in the mortar and pestle, you’ll have a garlic sauce that’s perfect as a dip, spread, or sandwich topper.

Ingredients for a Perfect Aoli

• 4 large cloves fresh garlic, peeled and sliced
• 4 large cloves fresh garlic, peeled and sliced
• ½ teaspoon kosher salt (helps break down the garlic into a smooth paste)
• 1 tablespoon fresh lemon juice for brightness
• ¾ cup extra-virgin olive oil (cold)

Step-by-Step Instructions to Make Aoli

1. Place the garlic slices and kosher salt in a mortar.
2. Use the pestle to crush and grind the garlic into a fine, uniform paste (about 4–5 minutes). Tip: The salt acts as an abrasive, helping break down the garlic fibers.
3. Transfer the garlic paste to a small bowl and stir in the lemon juice.
4. While whisking constantly, stream in the olive oil a few drops at a time until the mixture thickens and emulsifies. It should pale in color and gain a smooth, creamy texture.
5. Taste and adjust with more lemon juice or salt as needed.

Tips for Silky-Smooth Emulsion

• Cold oil, warm garlic: Keep the olive oil chilled and room-temperature garlic for best emulsification.
• Patience: Add oil very slowly at first; once the emulsion starts, you can pour a bit faster.
• Backup plan: If it breaks, whisk in a teaspoon of hot water to bring it back together.

Serving and Storage Suggestions

• Use as a dip for fries, vegetables, or calamari.
• Spread on sandwiches, burgers, or grilled fish.
• Store in an airtight container in the fridge for up to 3 days.

Enjoy your homemade aoli!