Aioli Recipe Without Egg Yolk

Take your sandwich or fries to the next level with thiseasy lemon garlic aioli, made withfresh garlic, mayo, and asplash of fresh lemon juice!

With this 5-minute homemade garlic aioli recipe, you get all the olive oil and garlic flavor of a traditional aioli without the laborious work of making an emulsion by hand. It’s the perfect hybrid of traditional and cheater’s aioli, making it the best aioli recipe out there!

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Authentic Aioli Recipe Without Eggs (vegan)

Imagine, if you will, one of those cheesy infomercials that starts with black-and-white footage of people failing miserably at simple tasks. Tired of dipping your fries in ketchup? Boring sandwiches got you down? Crab cakes dry and lackluster?

Listen up, garlic lovers! Thiseasy garlic aioliis the creamy condiment you need in your life, the perfect dipping sauce for anything you can imagine.

Aioli is acold, creamy condimenttraditionally made of anemulsion of garlic and oil. Many versions add egg yolk to help emulsify the other ingredients, making it more similar to mayo. Cheaters versions (like this one) skip the yolk altogether and use mayonnaise as a creamy base. In America, aioli has become synonymous with flavored mayo.

Easy Vegan Garlic Aioli (dairy Free, No Mayo)

Real aioli, like mayonnaise, isan emulsion. That means that two things that don’t normally mix, like water and oil, form a suspension of tiny oil droplets in the other substance that makes them stay combined andforms a creamy texture.

Many versions use arawegg yolkto help form a more stable emulsion along with asplash of lemon, making it more similar to ahomemade mayonnaise recipe. French aiolis may also includemustard, while Spanish aioli usesmore garlic and no egg.

The ingredients are mashed and mixed a little at a time until it forms a creamy emulsion that, yes, resembles mayonnaise but tastes like garlic, olive oil, and heaven.

Aioli (garlic Mayonnaise)

 too quickly. You literally have to add the oil a couple drops at a time to get the emulsion to start before you can maybe start adding it a little more quickly. 

These days aioli has become somewhat synonymous withflavored mayo, and any schmoe (myself included) can call a flavored mayo “aioli” and turn nary a head. I’d guess most of the aioli you’ve had in your life is actually flavored mayonnaise (what I’m calling Cheater’s Aioli) rather than a true aioli.

While this is a “cheater’s aioli” or short-cut version, it’s still crazy delicious. AndI’ve taken a few cues from traditional aiolito better approximate the flavor in this easy version.

Sriracha Aioli From Scratch (quick And Easy)

So besides mayo, which is the cheat way to achieve the creamy consistency, this also contains asplash of lemonand someolive oil for flavor. And, of course, apaste made from fresh crushed garlic cloves and kosher salt.

“This is so tasty, we love it on french fries and burgers! I love the tip for grinding the garlic with the salt to make the paste. Thank you for sharing!”

This cheaters’ garlic aioli is a bit easier than making a true aioli but I’m not letting you off the hook completely. You’ll still need to use a couple freshly peeled garlic cloves smashed with some kosher salt until it forms a smooth paste.

Homemade Roasted Garlic Aioli

Start by peeling the papery skin off a couple cloves of garlic. Then slice or mince or crush your garlic with a garlic press to get started on forming smaller pieces. How you do this isn’t super important since you’ll be making it into a paste anyway.

If you have a mortar and pestle you can use that to further crush the garlic into a paste. Just add some kosher salt and mash away.

I usually make my garlic paste with the flat of a chef’s knife and a cutting board. The kosher salt is still important both for flavor, and because the course texture helps break down the garlic. Just alternate smashing it down with the flat of your knife and scooping it back up into a pile. Smash and scoop, smash and scoop, until you have a smooth paste.

Lemon Garlic Aioli

After making the garlic paste, it’s super simple. That’s why it’s still cheater’s aioli. Just mix the garlic paste into your mayo, add a little lemon juice and olive oil, and stir to combine.

Roasted garlic aioli:Substitute roasted garlic for raw garlic for a more mellow garlic flavor. Plus, it’s easier to make roasted garlic into a paste because it’s already softened.

Herbed lemon aioli:Add some lemon zest and fresh herbs like dill, parsley, or chives (think the herbs you’d use in ranch dressing).

Easy Homemade Aioli From Scratch

The real question is, whatcan’tyou do with aioli? But if you need a few ideas to get your mouth watering, I’ve got you covered. You can:

Take your sandwich or fries to the next level with this easy lemon garlic aioli, made with fresh garlic, mayo, and a splash of fresh lemon juice!

With this 5-minute homemade garlic aioli recipe, you get all the olive oil and garlic flavor of a traditional aioli without all the laborious work of making an emulsion by hand. It's the perfect hybrid of traditional and cheater's aioli, making it the best aioli recipe out there!

Cilantro Aioli (homemade Paleo Mayo, Whole30 + Keto)

Serving: 2 tbsp | Calories: 88 kcal | Carbohydrates: 2 g | Protein: 1 g | Fat: 9 g | Saturated Fat: 1 g | Cholesterol: 3 mg | Sodium: 333 mg | Sugar: 1 g | Vitamin A: 13 IU | Vitamin C: 1 mg | Calcium: 2 mgHave you ever had one of those moments when you try something new and you don’t know how you ever lived without it? That’s how I feel about this aioli. I mean, I’ve had aioli before.

I’ve made countless mediocre aioli recipes that required store-bought mayo, and I’ve been perfectly fine with it. I had always wondered what restaurants were doing to make their chipotle mayo or or their garlic aioli so much better than the crap I made at home, and I’ve finally found the answer.

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Herb Aioli Recipe With Garlic

That’s it. Instead of using store bought mayonnaise as the base for my aioli and other sauces, I simply throw a few extra ingredients into a cup and blend it with my immersion blender.

It makes a creamy, thick sauce that you could literally eat with a spoon. It’s that good. And, it only takes a few minutes to make it.

That’s simple. You start with eggs – one egg and the yolk of a second egg – and add oil, lemon juice, a little salt and whatever flavorings you want to add. Obviously, garlic comes to mind, but the options are endless, and I intend to try them all.

The Creamiest Aioli Recipe

So far, I’ve done added garlic, chipotle, black pepper and Sriracha to my homemade aioli, but I’ve been brainstorming quite a few other options. Of course, I’m going to let you know how they turn out too, but for now, I thought I would share my basic homemade aioli recipe to get your started.

Don’t use your extra virgin olive oil for homemade aioli. It has way to much flavor and will completely over power any flavors you might want to taste.

I made this mistake the first time, and I had to throw the whole thing away. Try a light oil like canola or light olive oil. I always use canola oil because that’s what we normally have at home (other than extra virgin olive oil).

How To Make The Best Homemade Mayonnaise And Aioli

Even though making homemade aioli is really easy, youcan break it. This is done when you over whip the eggs. They lose their structure and the whole thing turns into a runny mess. If this happens to you, simply add an extra egg yolk and blend again – for the shortest amount of time possible.

This post contains affiliate links. I may earn commission from qualifying purchases at no additional cost to you. I will never recommend a product I don’t use or trust.If you have ever done a Whole30, you will know how big a thing homemade Mayonnaise is. It is used as a base for dips, sauces and dressings as well as a spread on burgers and sandwiches. As easy as homemade mayonnaise is to make, I have always felt sympathy for vegans or those who can’t tolerate eggs, because finding a good egg free mayonnaise can be a struggle.

All you need is 3 INGREDIENTS to make this Whole30 egg free mayonnaise. This is actually a very common Lebanese condiment called Toum, and it very closely resembles garlic aioli. Be warned, if you don’t like garlic or have a lot of vampire friends then you should just move on, this is not the recipe for you.

Creamy Garlic Aioli From Scratch

Are you ready for a bit of magic? All you need is a bulb of garlic, a mild oil and lemon juice and voila, you have a heavenly spread!

I have to warn you that there is a bit of science behind making this. You can’t just toss everything into a