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Easy Aïoli

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This easy aïoli is a versatile addition to any cook's repertoire, offering a punchy, garlic-forward flavour that elevates even the simplest of meals. By mashing fresh garlic into a smooth paste before whisking, you ensure a mellow yet distinct heat that permeates the creamy base. It provides a luxurious Mediterranean touch to your table, whether used as a vibrant dip or a sophisticated dressing.

A classic dairy-free condiment, this sauce is the perfect companion for crispy chips, roasted seasonal vegetables, or grilled seafood. It is particularly effective as a shortcut for entertaining, as the flavours actually improve if allowed to meld in the fridge for a few hours. Keep a jar on hand to add a savoury, zesty lift to sandwiches and salads throughout the week.

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Ingredients for Easy Aïoli

  • 2 garlic cloves, pressed

  • 1/4 teaspoons (or more) coarse kosher salt

  • 120ml mayonnaise

  • 2 tablespoons olive oil

  • 1 tablespoon fresh lemon juice

How to make Easy Aïoli

Mash garlic and 1/4 teaspoons salt in small bowl until paste forms. Whisk in mayonnaise, olive oil, and lemon juice. Season to taste with coarse salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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