Aioli Recipe — Creamy Garlic Mayonnaise for the BBQ

Aioli is the most versatile BBQ dipping sauce there is. Creamy, garlicky, and ready in 5 minutes. Pairs with almost anything from the grill — from chicken wings to spare ribs, from grilled vegetables to fries. This recipe gives you two versions: the quick mayo version and the traditional version with egg.

Version 1 — Quick Aioli (mayo-based, 5 minutes)

The easiest version — always good and ready in 5 minutes.

Ingredients (for 4–6 servings)

  • 150 g mayonnaise (full-fat, not light)
  • 2–3 cloves of garlic, minced
  • 1 tbsp lemon juice (freshly squeezed)
  • 1 tsp Dijon mustard
  • Pinch of salt and white pepper
  • Optional: pinch of smoked paprika for a smoky twist

Preparation

  1. Mince the garlic — always use fresh garlic, not powder.
  2. Mix all ingredients in a bowl and stir well.
  3. Taste and season.
  4. Cover and refrigerate for at least 15 minutes — this allows the flavors to meld.

Version 2 — Traditional Aioli (with egg, 10 minutes)

The authentic Provençal version — richer, creamier, and more impressive. Made with an immersion blender.

Ingredients

  • 1 egg (whole, at room temperature)
  • 2–3 cloves of garlic, minced
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 200 ml neutral oil (sunflower or grapeseed)
  • Pinch of salt

Preparation with immersion blender

  1. Place egg, garlic, lemon juice, mustard, and salt in a tall container.
  2. Add all the oil at once.
  3. Place the immersion blender at the bottom of the container and blend on high speed without moving until the aioli emulsifies — about 10–15 seconds.
  4. Slowly pull the immersion blender upwards while continuing to blend until everything is incorporated.
  5. Season with salt and lemon juice to taste.

Tip: All ingredients must be at room temperature for a good emulsion. Cold ingredients can cause it to separate.

Variations

  • Smoky aioli — add 1 tsp smoked paprika. Perfect with spare ribs and pulled pork.
  • Chipotle aioli — add 1 tbsp chipotle in adobo (finely chopped). Smoky and spicy — great with Tex-Mex chicken.
  • Lemon-herb aioli — add fresh dill, parsley, or chives. Fresh and light — perfect with fish and vegetables.
  • Truffle aioli — add a few drops of truffle oil for a luxurious version.

What BBQ dishes does aioli pair well with?

  • Chicken on the BBQ — as a dipping sauce for chicken wings, drumsticks, and chicken thighs. Aioli and chicken are a classic combination.
  • Pork on the BBQ — with spare ribs, pulled pork, and pork belly. Smoky aioli is particularly good here.
  • Grilled vegetables — with bell peppers, zucchini, eggplant, and asparagus from the BBQ.
  • Fries or potato wedges — as a dipping sauce alongside the BBQ.
  • Fish and shrimp — lemon-herb aioli with grilled fish or shrimp.
  • BBQ burger — as a spread on the bun instead of regular mayo.

→ Which sauce pairs with which rub? — complete overview

Which rub combines best with aioli?

  • Memphis BBQ Rub — smoky aioli pairs perfectly with the sweet-smoky Memphis flavor on spare ribs and chicken.
  • Carolina Gold — the mustard in Carolina Gold and the mustard in aioli enhance each other. Delicious on pulled pork.
  • Tex-Mex BBQ Rub — chipotle aioli with Tex-Mex chicken or brisket is a great combination.

→ Which BBQ rub pairs with which meat?

Tips

  • Always use fresh garlic — garlic powder gives a different, less fresh taste
  • Make ahead — aioli tastes even better the next day
  • Storage: up to 4–5 days covered in the refrigerator
  • Too sharp? Add more mayo to temper the garlic
  • Traditional aioli separated? Add a tablespoon of warm water and mix again

Frequently asked questions

What is the difference between aioli and garlic sauce?

Aioli is traditionally made with egg and oil — a true emulsion. Garlic sauce is mayo-based. In practice, the terms are used interchangeably. Our garlic sauce is the quicker version, aioli the more traditional.

Is aioli gluten-free?

Yes — aioli is naturally gluten-free. However, check the label of your mayonnaise if you're making the quick version.

Can I freeze aioli?

No — mayonnaise and egg emulsions separate when frozen. Always make aioli fresh or store it in the refrigerator.

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