Garlic Confit Aioli

Aioli gets its signature flavor from garlic, and garlic confit offers a softer, sweeter approach. Slow-cooked in oil, the garlic becomes mellow and rich, blending smoothly into the sauce. It’s a different way to build flavor—gentler, but just as satisfying.

Garlic aioli is one of those sauces that feels fancy but is incredibly simple to make at home. At its core, it’s just an emulsion of garlic, egg, and oil—but when done right, it transforms into something rich, creamy, and endlessly versatile. Using garlic confit in place of raw garlic brings a softer, sweeter flavor to the mix, making the aioli smoother and more balanced without losing any of its depth.

Once it’s ready, the ways to use garlic aioli are endless. Spread it onto a crispy veal sandwich or burger with onion rings, serve it as a dip for triple cooked fries or roasted vegetables, or drizzle it over my patatas bravas. It’s the kind of sauce that instantly upgrades whatever it touches—creamy, garlicky, and just indulgent enough.

Why You'll love making your own aioli

• It’s fast and easy – With an immersion blender, you can whip it up in minutes.
• Only five ingredients – Simple pantry staples turn into something restaurant-worthy.
• Healthier than store-bought – No preservatives, additives, or mystery ingredients.
• Totally customizable – Adjust the garlic, add herbs, citrus, or spices to make it your own.

You only need five simple ingredients to make this rich, creamy garlic aioli from scratch.

• Olive oil – While not the traditional neutral oil used in aioli, olive oil adds depth and makes it a much healthier option, full of heart-healthy fats.
• Lemon juice – Brightens the flavor and helps with emulsification, giving the aioli a fresh, tangy balance.
• Garlic confit – Garlic that’s been slow-roasted in oil until soft and sweet, bringing a mellow richness without the sharpness of raw garlic.

A full ingredient list with exact amounts can be found in the recipe card below.

How to Make Garlic Confit Aioli

Garlic confit aioli is easy to make with an immersion blender. Start with the blender still to help the egg and oil emulsify, then slowly move it up and down as it thickens. Blend until smooth, creamy, and fully combined.

• Step 1: Place all ingredients into glass container or jug that is just wide enough to fit an immersion blender. (image 1)
• Step 2: Using an immersion blender, blend all ingredients together being careful to not move the blender up and down. (image 2 & 3) Once the ingredients begin to emulsify, move the blender up and down while slowly incorporating all of the oil (image 4).

• Step 3: Continue to slowly move the blender up and down until all ingredients are emulsified (image 5, 6 & 7)
• Step 4: Continue until you have a thick consistency. (image 8)

FAQ's

Store

Store homemade garlic aioli in an airtight container in the refrigerator. Keep it chilled at all times, and use a clean spoon each time to avoid introducing bacteria. It’s best consumed within 1 - 2 weeks for freshness and food safety.

Serve

Garlic aioli is incredibly versatile and can be served in all kinds of ways. Use it as a dip for crunchy fries, roasted vegetables, or crispy potatoes. Spread it on focaccia sandwiches, burgers, or lamb wraps for a creamy, garlicky kick. It also works beautifully as a sauce for grilled meats, seafood, or drizzled over grain bowls and salads.

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