Aioli dipping sauce

Name: Aioli dipping sauce
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4 persons
Cuisine: French
Ingredients: 4 garlic cloves; 2 egg yolks; 1 tablespoon of lemon juice; 200 ml olive oil; pepper and salt to taste

Aioli dipping sauce is a cold egg and oil emulsion with olive oil and garlic. Perfect for tapas, at parties and goes great with a lot of main course dishes.

Recipe aioli dipping sauce

Ingredients

4 persons

4 garlic cloves
2 egg yolks
1 tablespoon of lemon juice
200 ml olive oil
pepper and salt to taste

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This is what you need

stand mixer, handmixer or large bowl and a whisk
cutting board & chef's knife

Made by Véronique

Published at 2015-10-12, this recipe is for 4 persons and takes 10 minutes.

Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.

Updated at: 2025-07-19

Let's get started

Preparation time

5 minutes

Time cooking

5 minutes

Total time

10 minutes

Preparation -5 minutes

The easiest way to prepare an aioli dipping sauce, is by using a stand mixer or handmixer. You can of course also use a large bowl and a whisk, the technique is similar to making mayonnaise.

Peel and cut the garlic cloves as fine as you can, or use a garlic press. We don't own a garlic press, because we don't like to have mushy garlic and it's a lot faster to use a knife instead.

But of course, that's everyone's own choice.

Making aioli dipping sauce - 5 minutes

Add garlic, lemon juice and egg yolks into the bowl of your stand mixer until it's well combined. Now slowly drizzle the olive oil into the bowl and you'll notice the sauce will become thicker.

The egg yolks and oil are used as a thickening agent in this recipe. Season with pepper and salt. When you think it's not thick enough, add a little bit of extra oil. But be careful, the sauce shouldn't taste too 'oily'.

Goes great for dipping in plain bread, potatoes, veggies and even great with a lot of main course dishes such as fish or mussels.