This shortcut garlic aioli makes everything better! It’s fresh, customizable, and bursting with zippy lemon and garlicky flavors. This creamy recipe has been carefully tested and perfected to strike just the right flavor notes, accompanied by simple tips, easy variations, and delicious serving ideas to help you elevate everyday meals with confidence!

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top view of garlic aioli in a bowl garnished with parsley

What Is Garlic Aioli

Garlic aioli is a creamy, garlicky spread or dip that’s basically mayonnaise with a serious flavor upgrade! Traditionally made by emulsifying garlic, egg yolk, oil, and lemon juice, modern versions often start with mayo for convenience and add fresh garlic, lemon, and a pinch of salt for bold, zesty flavor. It’s rich, tangy, and totally addictive—perfect for spreading on sandwiches, drizzling over roasted veggies, or dunking fries and grilled meats.

Why you’ll love This Garlic Aioli Recipe

Starts with mayo: Feel free to start with homemade mayonnaise OR using store-bought keeps things super easy and quick—no whisking eggs or emulsifying oils required!
Bold, bright flavor: Infused with four whole cloves of garlic for that punchy, garlicky kick and balanced with a generous splash of lemon juice to brighten and cut through the richness.
A touch of Dijon: Dijon mustard adds subtle tang and depth, making the aioli taste more complex and restaurant-worthy.
Well seasoned: Paprika, dried dill, salt, and pepper round out the flavor and give it a herby, slightly smoky edge.
Incredibly versatile: Use it as a sandwich spread, burger sauce, dip for fries or roasted veggies, or drizzle for grilled meats and seafood.
Make-ahead friendly: Keeps well in the fridge for up to a week, making it a great prep-ahead condiment to elevate any meal.

lemon garlic aioli being served with French fries and a hamburger

Garlic Aioli Ingredients

Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):

Mayonnaise: The creamy base that makes this recipe quick and easy—use homemade or a good-quality mayo for the best flavor. You can also use Greek yogurt or sour cream – just don’t call it aioli!
Garlic: Use 4 cloves, finely grated, minced, or pressed for maximum flavor.
Lemon juice: Freshly squeezed adds bright acidity to balance the richness; bottled juice won’t give the same clean, fresh taste.
Dijon mustard: Just a touch adds depth, tang, and helps emulsify the aioli.
Paprika and dried dill: This spice combo adds a subtle smoky-herby layer that elevates the flavor beyond basic garlic mayo.
Salt and pepper: Essential for rounding out the flavors—adjust to taste once everything is mixed.

Garlic Aioli ingredients: mayonnaise, lemon, garlic, Dijon, mustard

dipping a French fry in homemade garlic aioli

How to MAke Garlic Aioli

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Stir the garlic and lemon juice in a medium bowl. Let it rest for 15 minutes for the flavors to meld.

top view showing how to make garlic aioli by combining the the lemon juice and garlic in a bowl

Step 2: Meanwhile, you can measure the remaining ingredients into a second bowl or wait to add them to the lemon/garlic after 15 minutes.

showing how to make garlic aioli by stirring the mayonnaise, garlic, lemon juice, Dijon mustard, paprika, salt and pepper together in a bowl

Step 3: Season with additional salt, pepper and lemon juice to taste.

showing how to make garlic aioli by seasoning to taste with salt and pepper

Garlic Aioli Sauce TIPS

Freeze garlic for quick use: Always have garlic at your fingertips by mincing it, then freezing it by the tablespoon wrapped in parchment paper.
On demand fresh lemon juice: Squeeze fresh lemon juice and pour it into ice cube trays by the tablespoon; once frozen, store the cubes in a sealed freezer bag for quick access.
Use non-metallic bowls: If you’re using fresh lemon juice, mix in a glass or ceramic bowl to avoid any metallic aftertaste.
Let it rest: Let the aioli chill for at least 15–30 minutes before serving to allow the flavors to meld.
Balance the flavors: Taste and adjust the lemon juice, salt, and pepper after resting—every batch of garlic can vary in intensity.
Double for a crowd: This recipe easily scales up if you’re serving a larger group or using it in multiple meals.