Basil Garlic Aioli made from scratch takes only a few minutes and yields a bright, flavorful dip or spread with a fresh garlic kick.
This basil garlic aioli is a versatile pesto-style aioli that elevates sandwiches like a French dip or a homemade burger and is equally delicious with air-fryer fries. It also works well as a refined accompaniment for roast beef or prime rib when you prefer an herb-forward alternative to horseradish sauce.
Why this recipe works:
Homemade Basil Garlic Aioli captures the fresh aroma of basil and the pungent depth of raw garlic in a creamy emulsion. It’s an easy, garden-friendly recipe that produces one of the most flavorful dips and spreads you can make at home.
Use it as a dip for fries, tater tots, or vegetables, or spread it on stuffed burgers or leftover prime rib sandwiches. The basil brightens the garlic and lemon, creating a balanced sauce that complements many dishes.
Ingredients:
- Oil: a blend of olive oil and neutral vegetable oil for flavor and texture
- Salt: kosher salt recommended, adjust to taste
- Egg yolks: for richness and to help emulsify
- Lemon juice: fresh-squeezed is best for brightness
- Garlic: fresh, minced for a pronounced garlic flavor
- Basil: fresh, clean and dry leaves for a bright herb note
How to make homemade basil garlic aioli
The key is to combine and emulsify the non-oil ingredients first so they form a thick base. Once the base is well blended, add the oil slowly in a thin, steady stream while blending to create a stable, creamy emulsion.
Continue blending until the aioli thickens and is smooth. If it appears too thin, continue adding oil slowly while blending; if it becomes too thick, a teaspoon of warm water or lemon juice can help loosen it slightly.
Recipe tips:
- Make aioli in a food processor, blender, or with an immersion blender. The immersion blender offers speed and control and is a favorite method.
- This aioli will be slightly thinner than traditional mayonnaise but still creamy and spreadable.
- Taste and adjust salt and lemon juice after mixing to fine-tune the balance.
How to enjoy this recipe:
- Use garlic aioli as a creamy dressing for potato, tuna, or chicken salads.
- Dip steamed artichoke leaves or crudités in aioli for a fresh appetizer.
- Try potatoes aioli, a Spanish-style potato salad with boiled potatoes, aioli, and parsley.
- Serve as a dipping sauce for savory snacks like pesto cheese bombs or fried calamari.
- Brush or spoon over grilled fish, chicken, or roasted vegetables to add herbaceous richness.
- Create an aioli platter: place a bowl of aioli in the center of a large tray and surround it with steamed new potatoes, blanched vegetables, hard-boiled eggs, cherry tomatoes, and cooked seafood or meats if desired. Garnish with chopped parsley and capers.
- In most recipes that call for store-bought mayonnaise, you can substitute this flavorful homemade aioli for a more vibrant result.
More aioli ideas
- Chipotle aioli
- Green chile aioli
- Roasted red pepper aioli
- Remoulade
- Spicy cilantro-lime aioli
- Homemade sesame mayonnaise
Basil Garlic Aioli Recipe
Ingredients
- 4 tablespoons fresh basil about one large handful of leaves
- 1 tablespoon garlic minced (about 2–3 large cloves)
- 2 egg yolks
- 1 tablespoon lemon juice
- 1/2 teaspoon kosher salt
- 1/4 cup virgin olive oil
- 1/2 cup vegetable oil
Instructions
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Place the basil, garlic, egg yolks, lemon juice, and kosher salt in a food processor or tall container if using an immersion blender. Pulse or blend until the ingredients are well combined and thickened.
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With the processor or blender running, slowly pour in the olive oil mixed with the vegetable oil in a thin, steady stream. Continue processing until the aioli forms and thickens, about a minute. Turn off, scrape the sides, and process again if needed to combine fully.
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Serve immediately or store in an airtight container in the refrigerator. Makes approximately one cup.
Notes
- Blend the aioli in a food processor, blender, or with an immersion blender; immersion blenders give excellent control.
- The sauce will be slightly thinner than mayonnaise but still rich and spreadable.
- Adjust salt and lemon to taste after mixing.
Nutrition
Nutrition information is an approximation.
This recipe was originally published in November 2017 and has been updated with clearer instructions, ingredient photos, and helpful tips. The core recipe remains the same.