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thickened garlic aioli

Easy Garlic Aioli

Love garlic aioli but hate how long it takes to get that roasted garlic flavor? Then you'll love my "cheaters" version of classic garlic aioli. Just as delicious in half the time!
Course Sauce / Condiment
Cuisine American
Prep Time 10 minutes
Cook Time 0 minutes
0 minutes
Total Time 10 minutes
Servings 6 servings
Calories 170kcal
Author Tiffany


  • ½ cup olive oil
  • ½ teaspoon garlic powder
  • 1 egg yolk at room temperature
  • ¼ teaspoon salt
  • 2 teaspoons lemon juice fresh squeezed


  • Stir garlic powder into the olive oil. Set aside.
  • In a small bowl combine egg yolk, salt, and lemon juice. Whisk vigorously for 1 minute.
  • Very gradually whisk in 1/2 teaspoon of the oil at a time. (Do not add more than 1/2 teaspoon at a time!)
  • Once half of the oil has been incorporated, start adding the oil 1 tablespoon at a time until all of the oil is incorporated and mixture is very creamy and thickened.
  • Taste, add salt if needed, and serve or store chilled in airtight container up to 1 week.


Serving size: Makes 1/2 cup aioli. 
For the egg: You really want the egg yolk to be warm, at least room temperature. If you forget to take it out of the fridge in advance, you can speed it up by placing the whole egg in a bowl of hot water for about 5 minutes. 


Calories: 170kcal | Carbohydrates: 1g | Protein: 1g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 33mg | Sodium: 99mg | Sugar: 1g | Vitamin A: 43IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg