🧄 Garlic Aioli
True aioli is an emulsion of garlic and oil, but this fast version starts with good mayonnaise so it comes together in five minutes and never breaks. Fresh grated garlic, lemon, and a little olive oil give it that bright, savory punch.
🧾 Garlic Aioli — Recipe Card
From I Love Hamburger — ilovehamburger.com
Ingredients
- 0.5 cup mayonnaise (115 g)
- 2¾ clove garlic, finely grated (about 2 tsp)
- 2¾ tsp fresh lemon juice (10 ml)
- 1¾ tsp extra-virgin olive oil (5 ml)
- 0.25 tsp Dijon mustard (1 ml)
- Salt and black pepper to taste
Instructions
- Grate the garlic on a microplane or the fine side of a box grater so it disappears into the sauce.
- Whisk the garlic, mayonnaise, lemon juice, olive oil, and Dijon together until glossy and smooth.
- Season with salt and a few grinds of black pepper.
- Rest 20–30 minutes in the fridge so the raw-garlic bite softens into a rounder flavor.
🫙 Storage
Airtight in the fridge for up to 5 days. Raw garlic sharpens over time, so it is best in the first couple of days. Do not freeze.
🔁 Substitutions
- Roast the garlic first for a mellow, sweet version with no raw bite.
- Add a spoon of chopped fresh parsley or basil for a herby aioli.
🍔 What to put it on
Pair it with melted Swiss, sautéed mushrooms, and arugula. It especially shines on these burgers:
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Frequently asked questions
Is aioli just garlic mayonnaise?
Traditional aioli is an emulsion of garlic and olive oil with no egg, but most modern kitchens use a mayo base for speed and stability. This quick version does exactly that while keeping plenty of fresh garlic flavor.
How do I keep the garlic from being too harsh?
Grate it finely and let the aioli rest at least 20 minutes; the acidity in the lemon and the resting time both tame the raw bite. For no bite at all, use roasted garlic.
What else can I put it on?
Beyond burgers, it is excellent on fries, roasted vegetables, and grilled chicken. Try it on a garlic butter burger to double down.