Easy Garlic Aioli Recipe (Gluten-Free, Dairy-Free) (2024)

Published: Jun 23, 2022 · Modified: Oct 3, 2023 by Felicia Lim · This post may contain affiliate links

This easy garlic aioli recipe is one of our favorite sauces – ready in just 5 minutes, no cooking required, and is super fragrant and tasty from the fresh garlic. It’s the perfect sauce for eating with these homemade french fries, rosemary focaccia bread, roasted artichokes, or even drizzling on vegetables, fish and meats. Plus, it’s gluten-free and dairy-free too!

My Favorite Dipping Sauces

If you ever sit down to have a meal with me, you’ll realize that I almost always use some kind of sauce when eating savory food. I personally feel that sauces add so much depth and extra flavor, particularly when they involve either chili or garlic. Yep, I definitely like my food flavors bold and strong.

I love easy sauce recipes, and three particularly strong favorites are definitely this 5-minute homemade sriracha chili sauce, this basil walnut pesto, and this super easy lemon garlic aioli that I’m about to share with you.

Garlic Makes Everything Taste Better

I love garlic so much that over the years I’ve made quite a few recipes where garlic is the star. If you are a fan of garlic too, yay! Doesn’t garlic just make the world better? Some of my favorite garlic recipes include:

• Easy Gluten-Free Garlic Naan (Dairy-Free)
• Garlic Cilantro Spaghetti Squash Bowls (Gluten-Free, Paleo)
• Garlic Butter Shrimp with Yellow Squash Noodles (Gluten-Free, Paleo)
• Garlic Eggplant Penne Pasta (Gluten-Free, Vegan)
• Baked Garlic Parsley Potato Wedges (Gluten-Free, Vegan)
• Easy Broccoli Garlic Rice (Gluten-Free, Vegan)

The Difference Between Aioli and Mayonnaise

While the terms aioli and mayonnaise tend to be used interchangeably in many places, they actually have very different flavor profiles.

Mayonnaise tends to be made from egg yolks, some form of neutral oil, some kind of acid (such as lemon) and salt, and is generally cream colored, with a lighter consistency.

While aioli is also made with egg yolks, acid, salt and oil, this sauce which supposedly originated from the Provence region of France (or some say Eastern Spain), uses olive oil and includes fresh garlic for a deliciously pungent flavor. Aioli also tends to be slightly more vibrant yellow in appearance.

I first saw this recipe for homemade garlic aioli in a cookbook my friend Rosanna gifted me, and have been making this flavorful sauce for the past few years.

I Love My Blender

My blender is probably one of my most used kitchen appliance and I strongly believe no kitchen is complete without one! (I mean, from making homemade almond meal and cashew flour, to this easy cashew milk and this decadent cashew chocolate pudding, to creamy hummus and this amazing pumpkin soup, there are just about a gazillion things you can make with a blender!)

And of course, you can make this awesome garlic aioli. This recipe for homemade garlic aioli is ridiculously simple and foolproof that anyone with a high-speed blender can make it. This is another reason why I love my blender so much.

Why This Recipe Works:

• Simple Ingredients: You might already have the ingredients needed for this easy garlic aioli recipe on hand, and if not, they are easily accessible at the grocery stores (nothing fancy required!).
• Super Easy To Make: Making this easy garlic aioli is literally just a matter processing the ingredients in a high-speed blender. No cooking required!
• Ready in No Time: All you need is 5 minutes to make your own aioli. How’s that for quick?
• Totally Gluten-Free and Dairy-Free: The best part is that this garlic aioli recipe is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can still enjoy it without worries.

Ingredients for Homemade Garlic Aioli

Here’s a visual overview of the ingredients required for this easy aioli recipe.

(For exact measurements and quantities, please scroll down to the recipe card at the bottom of this post.)

Recipes Notes + Substitutions:

• Lemon Juice:Given how few ingredients are required, I suggest using the freshest ingredients you can find. In this case fresh lemon juice will always taste better than bottled lemon juice.
• Extra Virgin Olive Oil:I recommend usinggood olive oilfor the best flavor, but you can also use other vegetable oil such asavocado oil,grapeseed oil,sunflower oil, orcorn oil. (Tip: I don’t suggest using coconut oil because coconut oil solidifies when temperatures are below 76F, so the aioli would become solid.)
• Garlic: I recommend using fresh garlic instead of pre-cut store bought garlic to really get the flavor of garlic. I also really enjoy the pungent taste of raw garlic, so 3 large garlic cloves is the perfect amount for garlic lovers like myself. However if you prefer a milder garlic flavor, you can reduce the amount of garlic to 2 cloves.
• Egg whites: After separating the egg yolks from the whites, don’t throw the egg whites away! Store them in and airtight container in the refrigerator for up to 3 days. You can use the egg whites to make an egg white omelet (and make theselow carb omelet wraps), or beat them into pavlova or merengue!

How to Make Easy Garlic Aioli (Step by Step):

1. Combine All Ingredients Except Oil

Combine the egg yolks, lemon juice, minced garlic and salt together in the bowl of yourhigh-speed blender.

2. Blend Ingredients and Drizzle Oil In

Blend for 30 seconds to get the ingredients processed, before drizzling in the olive oil in a slow stream with the motor running. You may need to scrape down the sides as necessary until you get a hom*ogeneous smooth and pale yellow thick sauce. The aioli will have a thick but creamy texture and should be pourable.

3. Strain Aioli

Strain the aioli to get rid of any bits of garlic that did not get processed.

4. Store

Transfer the aioli to a clean airtight container or glass jar and store for up to 1 week in the refrigerator.

Dish by Dish Tips/Tricks:

• Use the Freshest Ingredients: Since there’s no cooking involved, make sure you use the freshest ingredients you can get your hands on.
• No Blender? No Problem: If you don’t have a high-speed blender, you may also use a food processor or an immersion blender to process the ingredients.
• Strain Aioli for Smoothest Texture: I recommend taking a few extra seconds to strain this homemade aioli through a fine-mesh sieve so as to filter out any large pieces of garlic that were not fully processed.
• Optional Add-Ins: Feel free to add in black pepper, fresh herbs or even dijon mustard for extra flavor.

Recipe FAQs:

What to Eat with Garlic Aioli Sauce?

Now that you’ve learnt how to make this easy garlic aioli recipe, I’m so excited for you because trust me, your world is about to transform into a gloriously flavorful one. There are a gazillion things to eat this delicious aioli with, and here are some of my favorites to go with this dipping sauce:

• Crispy Air Fryer French Fries (Gluten-Free, Vegan)
• Roasted Artichokes
• Rosemary Focaccia Bread (Gluten-Free Vegan)
• Hasselback Potatoes

Other Homemade Sauces/Dips You’ll Enjoy:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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