Garlic Basil Aioli

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This is the perfect condiment and has such an amazing flavor boost to so many dishes.

You can cheat and start with good-quality mayonnaise, and that’s perfectly fine, but we say make it really special and make it completely from scratch it literally comes together in a matter of minutes and keeps perfectly in the refrigerator for up to 1 week!

A small jar of garlic basil aioli with two eggs next to it.

How To Make Basil Aioli with Garlic

We start with a jar that is just large enough for our emulsion blender to fit into. An emulsion blender is a kitchen tool that I use time and time again. It’s a great addition to your culinary tools!

Adding the garlic and basil after emulsifying the mayonnaise we find works best.

Watch us show you how easy it is to make Garlic Basil Aioli at home!

Other Amazing Spreads, Dressings, and Dips to Try

Aioli Ingredients

  • Eggs
  • Neutral Oil
  • Dijon
  • Lemon Juice
  • Vinegar
  • Salt
  • Garlic
  • Basil


How To Make Homemade Aioli

EXPERT TIP: It is very important to choose the correct oil when making any type of mayonnaise. Olive oil imparts a pretty distinct olive taste. Go with a neutral oil such as avocado, grape seed, or safflower, or a blend. Coconut oil is good, too, but you’ll need to mix it with another oil because it will harden once it is cooled and refrigerated. Extra-virgin olive oil is often used when making a traditional aioli, but we find for our garlic basil aioli, a neutral oil yields the best taste.

There is so much to learn about different types of cooking oils. Thrilllist provides a nice breakdown of the most commonly used cooking oils and when they are best utilized.

Homemade mayonnaise is the perfect start for garlic basil aioli.

Homemade Mayonnaise recipe

Garlic Basil Aioli FAQs

  • How long will the aioli last? Garlic basil aioli will keep in the refrigerator for up to 1 week. However, we find that it’s at its freshest tasting after 1 day. We don’t recommend freezing aioli.
  • Can dried basil be substituted for fresh? Yes, however fresh will provide more texture and we feel a milder taste. However, dried can absolutely be used. We recommend no more than 1 tbsp of dried for this recipe.
  • Can I make this without an emulsion blender? Yes. A mixer with a whisk attachment will work, or even a hand whisk. First mix all of the mayo ingredients together. And then very slowly add the oil while continuously whisking. Whisk until the oil and eggs have emulsified. This may take some practice.
  • Can store-bought mayonnaise be substituted.? Of course! Simply blend in the garlic and basil and there you have it. But…homemade is really so much better, and fun to make!
  • What kind of vinegar to use? We love using Champagne vinegar. But white wine vinegar will work, or even just plain distilled white vinegar.

A small jar containing homemade garlic basil aioli next to an egg and garlic.

Simply divine.

When you make this amazing spread, be sure to take a picture and post to Instagram and tag @howtofeedaloon and #howtofeedaloon!

A small jar containing homemade garlic basil aioli with two eggs nearby.

Garlic Basil Aioli

Garlic Basil Aioli takes good ole mayonnaise and kicks it up several notches on the taste ladder. This isn't real hard to make, and the flavor profile that it adds to your favorite sandwiches and dishes is remarkable. Amazing!
5 from 1 vote
Print Pin Rate
Course: Condiment
Cuisine: French
Keyword: aioli, Easy mayo recipe, Homemade Mayo, homemade mayonnaise
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 8 people
Calories: 42kcal


  • Immersion blender
  • A jar or container that is just wide enough to fit the base of the immersion blender.


  • 1 egg yolk
  • 1 whole egg
  • 1 tsp lemon juice
  • 1 tsp Dijon mustard
  • ½ tsp vinegar Champagne vinegar, white wine vinegar, or distilled white vinegar all work well
  • ½ tsp Kosher salt
  • 1 cup oil avocado, grape seed, safflower
  • 2 garlic cloves minced
  • ½ cup fresh basil chopped


  • Place the egg yolk, whole egg, lemon juice, Dijon, vinegar, salt, and oil in a jar, or container, just large enough to fit the base of an immersion blender.
  • Turn the immersion blender on high, and gently move the blender in an upward motion. As the emulsification process continues, the mixture will thicken. Continue until you've reached the desired consistency. Usually about 1 minute. Remove blender and set aside.
  • Add the garlic and basil and use a spoon or fork to gently incorporate into the mayonnaise.
  • Cover with lid and refrigerate until ready to use.



Extra-virgin oil can be used for the oil, but it will impart more of a distinct olive taste, which is traditional for aioli, however, we like the clean taste of a neutral oil.  
If you do not have an immersion blender, you can use the whisk attachment on a mixer, or even a hand mixer.  Add all ingredients (except oil, garlic, and basil), and stir to combine.  Then very slowly add in the oil all the while whisking.  Continue whisking until emulsified.  Then stir in the garlic and basil.  
We love using Champagne vinegar, but you can also use white wine, or even distilled white vinegar.  If you go with a vinegar that is not clear, that is fine, but remember it will change the color of the aioli. 
Homemade aioli will keep in the refrigerator for up to a week.  We do not recommend freezing the aioli. 


Calories: 42kcal | Carbohydrates: 1g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 45mg | Sodium: 16mg | Potassium: 12mg | Sugar: 1g | Vitamin A: 141IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!

Update Note: This recipe was originally posted in August, 2016, but was updated in August, 2019 to include new images, recipe updates, and a video tutorial.



  • Im sooo happy i found your page! Your recipes are to die for! Im making this tonight with the classic BLT recipe. Your videos are so fun and you two are such a delight! Thank you so much and please keep making these, you two need your own cooking show on TV!

    • Hi Hope! So sorry for the extremely delayed response! Woo hoo!! We are so happy you found us and we found YOU!! We hope you are having fun with our recipes and videos! Stay tuned…so much more fun and food on the way!!! xoxo

    • Hi Nadia! LOL! You mean if you don’t make the may from scratch, as in the recipe? You could use 3/4 cup of good-quality purchased mayo, and be good. But give the homemade a try…it’s not that hard and sooooo good!

    • Hey Monique!! Home-grown basil is the best, right? So glad you liked the homemade mayo recipe and thank you so much for letting us know!!! And your blog is gorgeous!! Stay in touch! Best, Kris & Wesley

  • 5 stars
    Your garlic basil aioli recipe is simply Devine !
    As are all of your recipes, y’all (yes I’m from Texas) are both gifted with the ability to take some of the most difficult and seemingly incomprehensible recipes and show us how to prepare them in such a way that we feel there’s nothing we can’t do in the kitchen….
    Y’all are a part of my family, from my sons and daughter that cook to my husband , myself and many more extended members of our family that I have shared your amazing site with.
    So from our family to yours; Love and thanks from Deep in the heart of Texas ❤️

    • Brenda, we don’t even know where to begin. Your message filled us with so much joy and happiness, it’s hard to even describe. We truly love doing what we do and we love being able to do it together. But, honestly, the greatest joy comes when we hear that folks like you and your family have fun with our approach to cooking and apply to their own adventures in the kitchen. Cooking should be fun and the perfect reason to celebrate life with the one’s we love. Thank you so much for articulating this in such a beautiful and heartfelt way. Please stay in touch…so much more is still yet to come!! All the best from your fellow Texan extended family!! xoxoxo Kris & Wesley

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