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Aioli - Garlic Mayo

10 min

Spread

10 ingredients or less

No cook
Aioli, allioli, or aïoli is a flavourful garlic sauce originating in Catalonia, Spain, and parts of southern France. While traditional aioli is made with just olive oil and garlic emulsified in a mortar and pestle, this less labour-intensive version is just as delicious. Featuring an unexpected yet efficient ingredient, soy milk, it achieves the creaminess characteristic of a proper aioli. Don't be intimidated by it, as this recipe is 100% foolproof, and you may have all the ingredients you need already in your kitchen!

Servings

(1 Tbsp per serving)

Total

10 min

Prep

10 min

Contains

Soy symbol

soy

Free from

Peanut symbol

peanut

Treenut symbol

tree nut

Sesame symbol

sesame

Gluten symbol

gluten

Ingredients

  • 4
    garlic cloves, crushed
  • 1
    lemon, juiced
  • ¼ cup (60 mL)
    unsweetened soy milk, at room temperature
  • ¼ cup (60 mL)
    olive oil†
  • ¼ cup (60 mL)
    vegetable oil
  • ⅛ tsp
    salt

Directions

  1. Combine all the aioli ingredients in a tall jug.
  2. Using an immersion blender sitting at the bottom of the jug, pulse until smooth and thickened*. Taste and add more garlic if you like a stronger aioli. Enjoy!

Notes

  • †* Choose extra virgin olive oil for a more pronounced flavour, or a neutral olive oil if you prefer a milder aioli.
  • * Do not lift the blender back up until the emulsion has formed. Then you can go up and down to incorporate the remaining oil.

Storage

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Nutrition info

Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.

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Liam Hayden - Dec. 9, 2024, 6:29 p.m.

Just made this to go into a pita meal. Oh my gosh.. SO tasty! And not overpowering. Love it!

PUL small logo PUL Team - Dec. 10, 2024, 12:05 a.m.

Yayy so glad that the garlic mayo recipe was enjoyed, Liam!

Reply
caro - Dec. 7, 2024, 6:44 p.m.

Thanks for the recipes ! I’ve tried it but took a lot time to get a kinda creamy texture and my blender over heated and the aioli was hot. How long is it suppose to take ? And when it overheated was I suppose to take a break and came back to it ? Thanks anyway for the recipe, just the taste is awesome and I’m from the south of France where we take aioli very seriously !

PUL small logo PUL Team - Dec. 8, 2024, 6:59 p.m.

Hi there, Caro, many thanks for trying the recipe, and we're glad you liked the taste! Emulsifying can take a few minutes, depending on the blender you’re using. If your blender overheats, it’s definitely a good idea to take a short break and let it cool down before continuing, as overheating can affect the emulsion process. You can gauge when it’s ready to go again by checking if it feels cool to the touch. A key tip is to keep the immersion blender at the bottom of the container until the emulsion starts to form, then slowly work your way up for a smooth, creamy texture. Hope this helps for now, and sending lots of love to the south of France 🫶

Reply
ks - Dec. 6, 2024, 12:16 a.m.

Really yummy!

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Jasmin - Dec. 4, 2024, 7:20 p.m.

For anyone wondering: do not replace the soy milk with rice milk, it stayed completely liquid 😂 well well

PUL small logo PUL Team - Dec. 4, 2024, 8:32 p.m.

Hey Jasmin! Soy milk's protein content helps the emulsion form, so rice milk doesn’t quite work the same magic. Perhaps pea milk could work if you're looking for an alternative liquid 🤗

Reply
Jana - Nov. 29, 2024, 1:36 p.m.

Fantastic, we made this for the smokey lentil stew and kept leftovers for sandwiches during the week. Simply divine.

Reply
Maria - Nov. 28, 2024, 10:43 p.m.

Love this.

Reply
Emma - Nov. 27, 2024, 6:22 p.m.

It is not typical from Spain, it is typical from Catalunya.

PUL small logo PUL Team - Nov. 27, 2024, 10:46 p.m.

Hey Emma, thank you for pointing that out - you’re absolutely right! Catalonia is a region in Spain, but we simplified our description by mentioning Spain as a whole to make it more accessible to a broader audience. We’ve just updated the description to better highlight its Catalan origins though - thank you for helping us stay true to the dish's roots! 😊

Emma - Nov. 28, 2024, 12:28 p.m.

Thank you Sadia! I just wanted to clarify! A big hug!!! 🤗🤗🤗

Reply
Archa - Nov. 24, 2024, 6:13 p.m.

Can we use normal blender or food processor?? Thank you

PUL small logo PUL Team - Nov. 25, 2024, 4:31 a.m.

Hi Archa, yes, you can use a regular blender or food processor if you'd like. We recommend blending garlic, lemon juice, soy milk and salt first. Then turn the blender or food processor on, while slowly adding the oil. Be sure to scrape down the sides as needed to ensure the aioli thickens properly, let us know how it goes! 🙂

Reply
Beatriz Manuel Chongo - Aug. 7, 2024, 7:12 p.m.

It tastes so good! But unfortunately I had to use other plant based milk as I don't have soya. It doesn't get that ticker.

Reply
Narjes Tahseen - June 25, 2024, 2:53 a.m.

Can I use only olive oil without vegetable oil ??

PUL small logo PUL Team - June 26, 2024, 3:22 a.m.

Hi there, Narjes, you can use only olive oil instead of mixing it with vegetable oil. The flavour will be a bit stronger, so something to keep in mind. It could also be an idea to choose a more neutral-flavoured olive oil to be safe so it's not too overpowering 🙂

Reply
tanya - May 11, 2024, 9:20 p.m.

ohhhh myyyy goodness so good!!!

Reply
jess - April 29, 2024, 12:11 a.m.

Hi, for how long can I store this in the fridge?

PUL small logo PUL Team - April 30, 2024, 7:04 p.m.

Hi Jess, you can store the aioli in an airtight container in the fridge for up to 5 days. In case you haven't seen it yet and it helps in the future, the storage instructions on the app are in the directions tab and the last slide of the "Make" step-by-step instructions, or at the bottom of the "Directions" tab 🤗

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Manuela Suciu - April 12, 2024, 9:06 p.m.

This is just perfect 🥰 Quick, easy and delicious 😏

PUL small logo PUL Team - April 13, 2024, 4:39 a.m.

Woohoo! So happy to hear, Manuela 🙌

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