Spanisch Beilage

Aioli Recipe – Creamy Spanish Garlic Mayonnaise

Name: Aioli Recipe – Creamy Spanish Garlic Mayonnaise
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Cuisine: Spanisch
Ingredients: 4 garlic cloves; 2 egg yolks (room temperature); 200ml extra virgin olive oil; 1 tbsp fresh lemon juice; 1 tsp sea salt; 1 pinch white pepper

Real Spanish aioli is more than just garlic mayo — it's pure Mediterranean passion in a jar. This traditional recipe gives you a creamy, velvety result.

Recipe.food AI-generated recipe

Updated 2. September 2026

15 min Total

15 min Prep

6 servings

Instructions

Peel the garlic cloves and grind them with the sea salt in a mortar until you get a smooth paste. Alternatively, crush them with the flat side of a knife and mince finely.

Add the egg yolks to a tall, narrow bowl and mix in the garlic paste. Whisk by hand or use a hand mixer on the lowest speed until light and foamy.

Begin adding the olive oil drop by drop, whisking constantly. After about 50ml have been incorporated, you can add the remaining oil in a slow, thin, steady stream.

Continue whisking until a thick, creamy emulsion forms. This takes about 5–8 minutes by hand.

Stir in the lemon juice and white pepper. The aioli should now have the consistency of thick mayonnaise.

Season to taste with salt and lemon juice. Transfer to a clean jar and refrigerate for at least 30 minutes before serving.

History & Origin

Aioli has its roots in Mediterranean cuisine — particularly in Catalonia, Valencia, and Provence, where it has been known for centuries as a simple condiment made from garlic and oil. The name comes from the Catalan ‘all i oli,’ which simply means ‘garlic and oil.’ The classic version contains no egg — the emulsion is built solely through the patient grinding of garlic with oil. The now-common egg yolk version is a more modern adaptation that closely resembles a classic mayonnaise and has become the everyday standard.

Variations

Classic egg-free: Work only garlic, olive oil, and salt in a mortar until emulsified — more time-consuming, but the purist original style from Catalonia.

Vegan version: Replace the egg yolk with 1 tbsp aquafaba (chickpea liquid); the emulsion holds just as well and the result is surprisingly creamy.

Lemon herb aioli: Fold in freshly chopped chives or parsley and a little lemon zest at the end — pairs especially well with fish and seafood.

Spicy version: Work in 1 tsp smoked paprika or a small pinch of cayenne pepper — adds depth and a subtle smoky kick to the aioli.

Common Mistakes – and How to Avoid Them

Adding the oil too fast: Pouring the oil in too quickly at the start risks breaking the emulsion — work drop by drop for the first few minutes without exception.

Ingredients at different temperatures: Cold egg yolks or cold oil make emulsification significantly harder; everything should be at room temperature.

Too little salt when working the garlic: The sea salt in the mortar acts as an abrasive and is what makes the garlic paste truly smooth — don’t be stingy with it.

Too much olive oil at once: Even after the initial stage, don’t pour too freely; keep adding in a thin, steady stream to maintain an even consistency.

Forgetting to re-season: Aioli often needs an extra squeeze of lemon after chilling, since cold dulls the flavors — always taste again right before serving.

Storage & Shelf Life

Store aioli in the refrigerator in a clean, sealed jar and use within 2–3 days, as it contains raw egg yolk. Do not freeze — the emulsion will inevitably separate when thawed. Serve straight from the fridge or let it sit at room temperature for a few minutes to soften slightly, as it firms up when cold.

What to Serve With It

Aioli is the perfect accompaniment to toasted bread, crispy patatas bravas, grilled vegetables, or fish off the grill. In Spain it’s classically served alongside seafood and grilled meats. For drinks, a dry Albariño or a light rosé is an excellent match. It’s ideal for tapas nights, summer cookouts, or as a quick dipping sauce at brunch.

Frequently Asked Questions

Why does my aioli break while I’m making it?

The most common culprits are ingredients that are too cold or adding the oil too quickly. Make sure everything is at room temperature and add the oil truly drop by drop at the start.

Can I make aioli without raw eggs?

Yes — the original Catalan version is made with only garlic, olive oil, and salt. The emulsion is built in a mortar and pestle, but it takes more patience and technique.

How long does homemade aioli keep?

Because it contains raw egg yolks, aioli should be stored in the refrigerator and used within 3–4 days. Always use a clean spoon to scoop it out.