This Rosemary Garlic Aioli with Balsamic combines the earthy fragrance of fresh herbs with a rich, tangy acidity for a sophisticated twist on a classic condiment. It adds a luxurious depth of flavor to any dish, making it the ultimate gourmet topping for our favorite beef sliders.
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🧄 The Ingredients
This recipe blends creamy pantry staples with fresh, aromatic herbs and a touch of aged vinegar to create a complex and savory spread that elevates any meal.
Find ingredient notes (including substitutions and variations) below.
📝 Ingredient Notes and Substitutions
- Mayonnaise: While homemade mayonnaise provides the richest flavor, you can use a high-quality store-bought brand as a convenient base.
- Fresh Rosemary: It is important to use fresh rosemary rather than dried, as the dried needles can be too woody and won’t provide the same bright, piney aroma.
- Balsamic Vinegar: Use a high-quality balsamic for the best flavor; if yours is very thin, you can simmer it into a reduction first for a more concentrated sweetness.
- Garlic: Freshly minced cloves offer a sharp bite, but you can substitute with roasted garlic for a mellower, caramelized profile.
- Salt and Pepper: Use freshly cracked black pepper and sea salt to enhance the earthy notes of the rosemary.
Refer to the recipe card (with video) below for a full list of ingredients and measurements.
📌 Tips and Tricks for Perfect Aioli
- Mince the Rosemary Finely: Because rosemary is a hardy herb, be sure to mince it as finely as possible so that the flavor is evenly distributed without any tough textures.
- Let it Rest: This sauce benefits greatly from sitting in the refrigerator for at least 30 minutes before serving, allowing the balsamic and rosemary to fully infuse the mayonnaise.
- Create a Garlic Paste: For a smoother consistency, sprinkle a little salt over your minced garlic and use the side of your knife to mash it into a paste before stirring it in.
- Adjust the Tang: If you prefer a more acidic kick, add a tiny splash of lemon juice alongside the balsamic to brighten the overall flavor profile.
- Whisk Thoroughly: If using store-bought mayo, whisk the balsamic in vigorously to ensure it doesn’t separate and creates a beautiful, uniform tawny color.
👩🏼🍳 How To Make Rosemary and Garlic Aioli
- Step 1: If making the mayo from scratch, use an immersion blender to slowly emulsify all of the ingredients (except the garlic and basil) in a jar or narrow container.
- Step 2: Slowly move the blender up and down until the mayonnaise is the correct consistency, usually only 1 minute.
- Step 3: Transfer the mayonnaise to a bowl and add the rosemary, balsamic, Dijon, salt, and pepper.
- Step 4: Whisk until combined. Transfer to a jar with a lid and refrigerate for up to 5 or 6 days.
🙋🏽♂️ Frequently Asked Questions
When kept in an airtight container, this spread will remain delicious and safe to eat for 5 to 6 days.
It is not recommended, as the dried version of this specific herb remains very hard and can create an unpleasant, “pokey” texture in an otherwise creamy sauce.
Beyond sliders, it is incredible as a dipping sauce for sweet potato fries, a spread for steak sandwiches, or a topping for roasted root vegetables.
Absolutely; in fact, making it a day in advance is encouraged because the flavors deepen and become more cohesive after a night in the refrigerator.
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😋 More Amazing Condiments and Sauces
Ready to take your sandwiches and grilled dishes to the next level? Go for it!
And when you do, be sure to take a photo of the aioli, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Rosemary and Garlic Aioli
Video
Ingredients
- ¾ cup mayonnaise
- 3 cloves garlic finely minced, or pushed through a garlic press
- 1 tablespoon lemon juice fresh
- 1 tablespoon balsamic vinegar
- 2 teaspoon fresh rosemary chopped
- 2 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Prepare the mayonnaise. This can be up to 24 hours in advance.¾ cup mayonnaise
- In a medium-sized bowl, place all the ingredients, and whisk until well blended.3 cloves garlic, 1 tablespoon lemon juice, 1 tablespoon balsamic vinegar, 2 teaspoon fresh rosemary, 2 teaspoon Dijon mustard, Salt and pepper
- Can be made 1 day ahead and covered with plastic and kept in the fridge.
Jessica says
Made this to put on a sandwich with turkey, white cheddar, and apples. It made the sandwich.
Kris Longwell says
Hi Jessica! Yay!! So glad you made the aioli and loved it! We make it all the time!! Thanks SO MUCH for sharing and for the awesome review. That means the world to us! Please stay in touch! xo Kris & Wesley
Nick says
Main ingredient of Aoli is Mayo? Main ingredients of Aoli are egg yolks, oil of choice and a quality mustard like Dijon or stone ground. That is like saying main ingredient in Demi Glacé is Beef Base.
Wesley says
I’m confused by your comment, the ingredients you listed are the ingredients for homemade mayonnaise which was used when making this aioli.
Patricia Naimola says
Would fresh Thyme be a good substitute?
Kris Longwell says
It would be just fine! Really any fresh herb would work. Let us know if you make the aioli and how it turns out!
Jake says
I was extraordinarily surprised at how easy and good this was. Everything was made fresh and homemade/grown. My rosemary was less than ideal so I swapped that out for basil and it was terrific. Definitely a keeper.
Kris Longwell says
Hi Jake! We are so so happy you had such great success with the aioli and basil is a wonderful substitute! Even better when fresh and homegrown! Thank you for sharing and for the GREAT review. That means the world to us! Best, Kris & Wesley