Garlic Basil Aioli with Homemade Mayo

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.

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.

Simply divine.

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