Sauce | Vegetarian Gluten Free

Garlic Aioli

Allium sativum Allergens: Eggs
Garlic Aioli

Sourcing & Taxonomy

  • Family Amaryllidaceae
  • Primary Cuisine Mediterranean
  • Seasonality Year-Round
  • Source Garlic, Olive Oil, Egg Yolk

The Forktionary Angle

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Definition

A creamy, emulsified sauce originating from the Mediterranean, made primarily from garlic, olive oil, and sometimes egg yolk.

Sensory Profile

TasteGarlicky, Savory, Umami
TextureCreamy, Thick, Smooth
AromaPungent Garlic, Olive Oil
AcidityLow

Technical Metrics

Nutrition Facts

Per 1 tbsp (15 ml)
Calories678 kcal
Total Fat75 g
Saturated Fat10 g
Trans Fat0 g
Cholesterol70 mg
Protein1 g
Total Carbohydrate3 g
Dietary Fiber0 g
Total Sugars1 g
Calcium10 mg
Iron0.2 mg
Potassium30 mg

Chef’s Secret

To make a quick aioli, blend mayonnaise with roasted garlic and a squeeze of lemon juice.

Substitutions

Best Match

Mayonnaise with Minced Garlic

1:1

Achieves a similar creamy texture and garlic flavor.

Garlic Greek Yogurt Dip

1:1

Lighter, tangy, good for dipping, less rich.

Hummus

1:1

Vegan, garlicky spread, different texture.

Sour Cream & Garlic Dip

1:1

Tangy and creamy, good for toppings and dips.

Buying Guide

Choose brands with visible garlic flecks if possible, or make fresh for best flavor. Check for good emulsification.

Flavor Pairings

Fries Sandwiches Burgers Roasted vegetables Seafood Grilled meats