Egg-Free Aioli Recipe: Garlic and Olive Oil
Egg-free aioli is made with garlic, olive oil and salt. In this Catalan garlic-and-oil version, also called allioli, you slowly add oil to finely crushed garlic until a bound sauce forms. The flavour is strong: a little goes a long way with grilled vegetables, fish, potatoes or bread.
What is the difference between aioli and garlic mayonnaise?
Regional preparations and names vary. The Catalan allioli featured here is made from garlic and oil, without egg. Egg-based versions are also called aioli, but they are not the only traditional form.
Garlic mayonnaise is a practical quick sauce, but the method differs: mayonnaise is the base, rather than an emulsion of garlic and oil. For that version and a yoghurt variation, see our creamy garlic sauce recipes. We do not repeat the same recipe here.
Working patiently matters more than speed
Allow roughly 15–20 minutes of handwork for a small amount. The time depends on your mortar, garlic and experience. This is not a guaranteed five-minute recipe: a fine garlic paste and very gradual oil addition help bind the sauce.
There is no raw egg in this recipe. Do not add egg to rescue a failed emulsion either; that makes a different sauce with different food-safety considerations.
Ingredients for a small bowl
Enough for about 4–6 people as a small condiment. The yield depends on how much oil the emulsion takes up.
- 3–4 medium garlic cloves, peeled
- 150 ml mild-tasting olive oil (about 5.1 US fl oz), optionally a little more up to about 200 ml (6.8 US fl oz) if the sauce continues to bind
- A small pinch of coarse salt, then to taste
You need a mortar and pestle and a small jug that lets you pour oil drop by drop. Use clean, dry equipment. Choose mild olive oil if you do not want bitter or peppery oil flavours to dominate the sauce.
Making egg-free aioli in a mortar
- Roughly chop the garlic. Remove any green shoot if desired. Put the garlic and salt into the mortar.
- Pound and grind to as smooth a paste as possible. Work down visible garlic pieces thoroughly before adding oil.
- Add a few drops of oil while continuing to stir and grind with the pestle. Add more only when the previous oil has been incorporated and no separate pools remain.
- Continue drop by drop at first. Once the sauce visibly binds, you can add oil in a very thin stream. Keep mixing evenly and stop pouring as soon as oil is no longer being incorporated.
- Work towards a thick, bound sauce. You do not have to use all the oil. Taste with a clean spoon and add a little salt if needed.
- Serve a small amount and immediately cover and refrigerate the rest. Keep the bowl separate from raw meat, raw fish and used BBQ tongs.
What can you do if aioli splits?
Do you see separate oil and garlic particles rather than a bound sauce? Stop adding oil. Pouring in more oil all at once will not solve it.
You can start again with an extra garlic clove and a pinch of salt in a clean mortar. First make a fine paste, then work the split mixture into it very gradually, starting drop by drop. Rescue does not always work; do not add raw egg if you want to keep this egg-free version.
Garlic flavour too sharp? Serve less sauce per portion. Simply stirring an extra splash of oil into the finished sauce can break the emulsion.
What should you serve with allioli?
- With grilled courgette, aubergine, peppers or cauliflower.
- As a small condiment for cooked fish or prawns.
- With roasted potatoes or potato wedges.
- On bread or beside a platter of grilled vegetables.
This garlic-and-oil version is intense and need not be used in the same quantity as a mild mayonnaise dip. A commercial rub or seasoning blend is not needed.
Storage and hygienic serving
Preferably make a small quantity for the same day. Immediately refrigerate anything you are not serving in a clean, closed container at 4°C (39°F). Garlic in oil is not a shelf-stable preparation: do not keep this sauce on the kitchen counter.
For any leftovers, follow the general household leftovers advice from the Netherlands Nutrition Centre: refrigerate for no more than two days and do not leave out of the fridge for more than two hours. This is general household guidance, not a tested shelf-life guarantee for this specific recipe. Use clean utensils and do not keep sauce that has contacted raw foods or used tongs.
An extra layer of oil, salt or a splash of lemon juice does not guarantee longer storage. Read the advice on safely chilling and storing leftovers.
Frequently asked questions about aioli
Does aioli always contain egg?
No. The garlic-and-oil allioli on this page contains no egg. Egg-based versions and garlic mayonnaises also exist. That is why we name the preparation rather than presenting one version as the only true aioli.
Is egg-free aioli vegan?
The ingredients listed here are plant-based. Check the ingredient list for an adapted recipe or ready-made product; the name aioli does not automatically mean egg-free.
Is this sauce gluten-free?
The base is garlic, olive oil and salt. For someone with coeliac disease or an allergy, also check the products used and prevent cross-contact. The serving suggestion with bread is not automatically gluten-free.
Can I keep raw-egg garlic mayonnaise for the same length of time?
No, do not simply apply this storage advice to a different preparation. The Netherlands Nutrition Centre advises keeping dishes containing raw egg in the refrigerator for no more than 24 hours and advises against dishes in which egg remains raw for pregnant people, young children, older people and those with weakened immunity. See safe handling of eggs.
Can I replace the mortar with an immersion blender?
This recipe is written for a mortar. A small amount of garlic and oil will not be picked up effectively in every blending container. The method for immersion-blender mayonnaise with egg is not the same as this egg-free preparation.
More about the method
The official Catalan tourism portal describes an allioli of garlic, olive oil and salt served with fideuà, adding the oil drop by drop at first and then in a thin stream: Catalan fideuà with traditional allioli.
Looking instead for a milder sauce based on ready-made mayonnaise or yoghurt? Use the separate creamy garlic sauce recipes.