Garlic Aioli Sauce
A quick garlic aioli made with mayonnaise, fresh minced garlic, lemon juice, and a touch of honey Dijon. Ready in five minutes, keeps in the fridge for a week, and makes sandwiches, wraps, and bowls significantly better.
Ingredients
Pantry & Canned Goods
- 1 tsp honey Dijon mustard
- 0.5 cup mayonnaise
Produce
- 1 tbsp lemon juice freshly squeezed
- 2 tsp minced garlic fresh or from a jar
Seasonings & Spices
- 0.5 tsp garlic powder
- 0.25 tsp kosher salt or to taste
- 0.125 tsp black pepper freshly cracked
Instructions
- Add the mayonnaise, minced garlic, garlic powder, lemon juice, honey Dijon, salt, and pepper to a small bowl. Whisk until completely smooth and combined.
- Taste and adjust — more lemon if you want brightness, more garlic if you want heat, a pinch more salt if it tastes flat. The flavor sharpens after 10 minutes in the fridge as the garlic blooms into the mayo.
- Serve immediately or cover and refrigerate. The aioli thickens slightly after chilling and the garlic flavor deepens. It is noticeably better after 30 minutes in the fridge.
Notes
Fresh minced garlic gives you more punch; garlic powder rounds out the background flavor. Using both is intentional — one gives you sharpness, the other gives you depth.
Stores in an airtight container in the fridge for up to 7 days. Give it a quick stir before each use.
This is the exact sauce used on the Rotisserie Chicken Sandwich with Garlic Aioli. It also works as a dipping sauce, a spread for wraps, or a drizzle over grain bowls.
For a lighter version, swap half the mayo for Greek yogurt. The tang works well with the lemon and garlic.
Tried this recipe?Let us know how it was!