19 Aïoli Recipes with Ramps, Chiles, Mango, and More
Classic French aïoli is "unctuous, thick, and velvety smooth — and adds immense flavor to anything you dunk in it."
Matt Taylor-Gross / Food Styling by Debbie Wee
At its purest, aïoli is a creamy, classic emulsion of garlic and olive oil from the northwest Mediterranean that's used as a dressing, sauce, and dip. But even in its simplest form, aïoli lends sophistication and deep flavor to whatever it's served with — our traditional French version made with a mortar and pestle is truly sensational. If you're looking for ease, we also have plenty of recipes that use prepared mayonnaise as the base, such as the lemony, herb-packed aïoli we like to serve with grilled artichokes. Garlic may be a constant, but the sky's the limit on what other flavorings can be added; try aïoli with Creole seasoning, saffron, sun-dried tomatoes, and more. Peruse our collection of favorite aïoli recipes for all your dipping and spreading needs.
Mortar and Pestle Garlic Aïoli
"The word aïoli means 'garlic oil,' and it’s a noun for both the mayonnaise-like sauce and the exuberant meal, or Le Grand Aïoli, where the sauce is star," says food writer Andrea Slonecker. "Classic aïoli contains no lemon juice or acid of any kind; the bite of garlic provides the sole counterpoint to the richness of the olive oil and egg yolks. The finished sauce is unctuous, thick, and velvety smooth — and adds immense flavor to anything you dunk in it."
Sun-Dried Tomato Aïoli
Matt Taylor-Gross / Food Styling Debbie Wee
Make this rich, tangy sauce to spread on sandwiches or use as a dip for grilled vegetables. While traditional aïoli is made from scratch, this easy recipe calls for blending together sun-dried tomatoes, garlic, and a bit of cayenne pepper with prepared mayonnaise.
Aïoli
Matt Taylor-Gross / Food Styling by Debbie Wee
This garlicky sauce pairs with everything from fries to paella. While some more traditional Spanish cooks maintain that aïoli should be made with nothing more than garlic, lemon juice, and oil, this recipe, from Boston chef Gordon Hamersley, uses egg yolks to help hold the emulsion.
Mango-Habanero Aïoli
Habanero chiles add their signature floral heat to this sweet and tangy mango aïoli, which isn’t alarmingly hot thanks to plenty of citrus and and a touch of sugar.
Mussels with Saffron Aioli, Yellow Tomatoes, and Roasted Fingerlings
Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Jillian Knox
A floral saffron aioli makes this French-inspired mussels and fingerling potatoes recipe an impressive and vibrant meal.
Ramp Aïoli
Garlicky ramps are the perfect base for this pungent, herby aïoli — you just need the leaves for this recipe. Make a batch to use as a dip for vegetables, potato chips, or French fries; mix into chicken salad; smear onto a sandwich; or whip into a salad dressing.
Grilled Mahi-Mahi with Lemongrass-Lime Aïoli
Sweet, mild grilled mahi-mahi harmonizes with an aïoli featuring lemongrass and lime. The creamy aïoli comes together in seconds using an immersion blender, resulting in a silky texture that's less likely to break and adding richness and zest to a classic summer meal.
Salmon Croquettes with Creole Aïoli
A homemade Creole spice blend adds a piquant kick to these salmon croquettes, which are crispy on the outside and tender and flaky on the inside. The Creole aïoli — starring finely chopped cornichons and their brine, Creole mustard, and a hint of sugar — is an irresistible combination of creamy, crunchy, and salty, and an ideal match for the croquettes.
Grilled Artichokes with Herby Lemon Aïoli
"Artichokes are at their best — and easiest to prepare — when cooked quickly over a hot fire, particularly when served with luscious lemon aïoli made with the smoky juices and pulp of grilled lemons," says cookbook author Paula Disbrowe. "You can serve the creamy dressing on the side for dipping, but I prefer to toss it with the artichokes so it seeps into every crack and crevice."
Fritto Misto with Calabrian Chile Aïoli
Here, shrimp, calamari, olives, and fennel are dredged in a Pernod-spiked batter and fried to crispy perfection. The fritti are irresistible served alongside an aïoli spiked with Calabrian chiles, sherry vinegar, tomato paste, and whole-grain mustard.
Charred Corn and Tomato Tartines with Tofu Aïoli
Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Christine Keely
Working off of an idea from 2022 F&W Best New Chef Rob Rubba, the F&W Test Kitchen created an eggless, tofu-based aïoli that has the assertive garlic flavor and creamy texture you expect from the condiment. Enhanced by smoked paprika, it pairs exceptionally with grilled vegetables. Here, it’s generously slathered on rustic sourdough slices piled high with grilled corn, peppers, and tomatoes.
Chilled Lobster Tails with Green Goddess Aïoli
Jennifer Causey / Food Styling by Victoria Granof / Prop Styling by Karin Olsen
Steamed lobster tails are served with a mayonnaise-based aïoli packed with parsley, basil, and scallion; finely chopped anchovies add a savory depth to the bright and herby dipping sauce for this chilled appetizer.
Steak Tartare with Smoked Oyster Aïoli
For her steak tartare recipe, 2018 F&W Best New Chef Kate Williams uses tender beef scraps rescued from butchering rib eyes. The smoked oyster aïoli adds muscle and brightness, and it’s easy to make (it takes about a minute in a blender).
Beer-Battered Fish with Malt Vinegar Aïoli
Chef Jeremy Sewall uses line-caught pollock for fish and chips at Row 34 in Boston because it is a firm fish that remains flaky when cooked. He serves the pollock alongside a fresh aïoli made with malt vinegar and Dijon mustard, an ideal dipping partner.
Le Grand (Saffron) Aïoli
Garlicky aïoli infused with saffron provides a pop of flavor and color as a delicious dip for crisp-tender poached veggies and succulent bites of shrimp. Make everything a day ahead and serve this dish as a beautiful weekend brunch.
Seared Cod with Spicy Mussel Aïoli
From chef Eric Ripert of Manhattan's Le Bernardin comes this simple, sophisticated dish that relies on store-bought mayonnaise to enrich the sublime garlicky mussel sauce.
Orange Aïoli
Flavored with orange zest, Dijon mustard, and cayenne pepper, this simple mayonnaise-based aïoli is wonderful paired with Chickpea and Swiss Chard Fideos.
Mixed Bean Crudités with Olive-Anchovy Aïoli
Fresh beans make a beautiful crudité platter. Aïoli prepared with green olives, oil-packed anchovies, and bright lemon is a natural accompaniment.
Lemon-Caper Aïoli
Capers, tarragon, and lemon juice add fantastic flavor to mayonnaise in this quick take on a classic French aïoli.
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