Quick Garlic Aioli Without Mayo Recipe

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by Maggie Turansky

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I will be the first to admit that the term “garlic aioli” is a bit redundant as literally translated, it means “garlic and oil.” However, aioli has in recent years come to be a catch-all term for a flavoured mayonnaise — with garlic being one of the most popular. But can you make garlic aioli without added storebought mayo?

My answer is, obviously, yes. In fact, in the most traditional of terms, aioli is simply an emulsion of garlic and oil. Hailing from Catalonia, traditionally aioli (which is generally called alioli in Spain) is made by emulsifying garlic and olive oil in a mortar and pestle until it resembles a mayonnaise.

However, this technique is difficult and these days, making homemade aioli typically involves adding egg yolks to the mix in order to make a stable emulsion a bit easier.

A “cheaters” way of making aioli is simply by grating garlic into a few tablespoons of jarred mayonnaise, but if you are craving this delicious dipping sauce and either don’t have any mayo or don’t want to use the store-bought, follow this recipe!

Garlic Aioli
Garlic Aioli

How to Make Garlic Aioli Without Mayo

It can be a bit intimidating to make aioli – especially since this recipe effectively has you making mayo from scratch.

But so long as you work slowly and confidently, you’ll likely be successful. Especially considering the recipe is as simple as it comes.

I recommend using a blender for this recipe to make it as foolproof as possible. I also find that I like the consistency of aioli made in a blender (it’s much closer to a store-bought mayo) better.

However, if you don’t have a blender, I do actually outline how to make aioli by hand in my kepta duona recipe! It’s also a very similar process to making Caesar dressing.

Ingredients for this garlic aioli recipe
Ingredients for this recipe

The first step is to add your egg yolks to the jar of a blender. I recommend using room-temperature egg yolks as they, apparently, make your aioli less likely to break.

However, I have had success using fridge-cold eggs so don’t fret about this too much. And if you need something to do with the leftover whites, check out my homemade marshmallow recipe or candied pecans recipe!

To the yolks, add some grated garlic cloves (I like to use a rasp-style grater, but you can just use a garlic press — the blender will break it up completely) and a bit of lemon juice. Pulse the yolks, garlic and lemon juice until they’re combined — only a few pulses will suffice.

Grating the garlic into the blender
Grating the garlic into the blender

Now, this is where speed can be your downfall. Turn the blender to high and, drop by drop, pour in your oil.

When I say drop by drop, I really mean it because the speed at which you add the oil can make or break this recipe – literally.

Beginning to pour the oil into the blender
Beginning to pour the oil into the blender

Keep in mind that it may take some time to incorporate all of your oil but once you’ve incorporated about two-thirds of the oil into the egg yolks, you can increase the speed at which you add it.

Make sure you’re not just dumping it in, but a more steady stream should be fine.

Continuing to pour the oil into the blender
Continuing to pour the oil into the blender

Once your oil is added, your aioli is effectively done. Transfer it to a small bowl and season with salt to taste. Then, you can serve it immediately or refrigerate it until you’re ready to eat.

Garlic Aioli Without Mayo

Garlic Aioli Without Mayo

This garlic aioli uses a classic technique of emulsifying oil into garlic and egg yolks. Though making aioli completely from scratch can seem daunting, if you take your time you're sure to love the results!
5 from 3 votes
Servings 8
Prep Time 10 minutes
Total Time 10 minutes


  • 2 egg yolks room temperature
  • 3 cloves garlic grated
  • 1 tsp fresh lemon juice
  • 120 ml (½ cup) neutral oil such as canola, sunflower or avocado
  • 120 ml (½ cup) extra virgin olive oil


  • In the jar of a blender, add egg yolks, garlic and lemon juice. Pulse once or twice to combine.
    Grating the garlic into the blender
  • With the blender running on high, very slowly (drop by drop, even) stream in both oils (you can combine them in one measuring cup). This will take some time, but the key is to incorporate it very slowly so as not to break the emulsion.
    Continuing to pour the oil into the blender
  • Transfer the aioli to a small dish and season with salt to taste. Serve immediately or refrigerate until ready to use.
    Garlic Aioli Without Mayo



Calories: 260kcal | Carbohydrates: 1g | Protein: 1g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 22g | Cholesterol: 49mg | Sodium: 3mg | Potassium: 10mg | Fiber: 0.03g | Sugar: 0.1g | Vitamin A: 65IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 0.2mg

Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.

Tried this recipe or have questions?Click here to leave a comment!

Making a no-mayo garlic aioli can be quick and easy so long as you don’t rush incorporating the oil! Once you master this technique, you may no longer want to use anything with store-bought mayonnaise again.

Are you wondering how to make aioli? Have any questions about this recipe? Let me know in the comments!

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Maggie is the creator behind No Frills Kitchen. She is a world traveller, home cook and recipe developer who loves to experiment with new cuisines and techniques at every chance she gets. No stranger to improvising and making do with the equipment and ingredients she has available, she is passionate about sharing her knowledge with others. Read More


  1. 5 stars
    I didn’t want to use my expensive kewpie mayo (I live abroad, and it’s hard to find) for my leftover fries, and this worked in a pinch! The instructions are simple and straightforward. Thanks for the tip on combining the two oils.

5 from 3 votes (2 ratings without comment)

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