This garlicky mayo-like sauce is the extra special something youve been craving.

Its a no-brainer for the summer table.

This versatile sauce elevates even the most humble meal.

A plate with homemade aioli in a small bowl in the center of a plate. The aioli sauce is surrounded by a variety of steamed and fresh vegetables.

Sally Vargas

What Is Aioli?

Likemayonnaise, aioli is an emulsion.

The key is to go slowly.

A spoonful of aioli sauce sits above a bowl with more sauce inside.

Sally Vargas

How Much Garlic Do You Need for Aioli?

The hallmark of aioli isgarlic.

How much is up to you.

Aioli sauce drizzled over toasted tomato sandwich along with chopped chives.

Sally Vargas

I recommend adding only half at first, and taste to see if thats enough.

If you would like a sweeter, milder aioli, you could use roasted garlic.

Just mash it as you would the raw garlic.

A plate with homemade aioli in a small bowl in the center of a plate. The aioli sauce is surrounded by a variety of steamed and fresh vegetables.

Sally Vargas

Whats the Best Oil for Aioli?

Traditional aioli is made with 100 percent olive oil.

Taste the olive oil before deciding.

Garlic cloves and salt in a pestle and mortar.

Sally Vargas

How to Adjust the Consistency of Aioli

Oil is what makes aioli thick.

Add a little more if you want a thick sauce.

Is Raw Egg Safe?

A pestle and mortar with garlic smashed inside.

Sally Vargas

If you have concerns about raw eggs, you could purchase pasteurized eggs.

Food scientist Harold McGee has developed a way of sterilizing eggs in the microwave, which he explainshere.

Sometime you could save it simply by vigorously whisking it before adding any more oil.

Oil is being whisked into a bowl to show how to make garlic aioli recipe.

Sally Vargas

But all is not lost if that doesnt work.

Here are few of my favorite tweaks/flavor additions.

How to Use Aioli

Youve made a batch in 10 minutes; congratulations!

A whisk sits on the side of a small bowl of easy garlic aioli.

Sally Vargas

More Spreads, Dips, and Sauces

Can I Make This in a Blender?

You sure can make aioli in a blender.

Or a food processor!

Just follow the steps for making mayonnaise in a blender, but use the ingredients in the aioli recipe.

If your blender is quite large, you may need to double the recipe.

Mash together until the garlic forms a smooth paste.

Set bowl on top of a dampened kitchen towel to keep the bowl from sliding around.

In the bowl, whisk the egg yolk and lemon juice until combined.

Pour the oil into a measuring cup with a spout.

Whisk in half the garlic.

Taste and add more salt and garlic if you like.

If the aioli is thicker than you like, whisk in a few drops of water or lemon juice.

If it is too thin, slowly whisk in more oil.