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

Garlic Basil Aioli

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
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!
Print Recipe


  • 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