This Easy Garlic Aioli sauce recipe takes minutes to whip and is the perfect little dunk or spread for almost anything.

Garlic aioli sauce in a decorative scalloped bowl with a spoon in it. On a plate with grilled shrimp and a lemon wedge

It even sounds fancy. “Aioli!” But let’s be truthful; it’s really just souped-up mayonnaise. We won’t tell our peeps how easy it is; let them think you’re some fancy pants making your own easy garlic aioli sauce.

There are many versions of aioli sauce, and some might be mad at my version because it’s technically not homemade. But I really just wanted to give you a sauce that you can quickly whip up to serve with that side of grilled shrimp or crispy potato wedges. The hint of garlic, the citrusy lemon juice, and a dash of sriracha mixed in with the mayo will make anyone guilty of that double dip.

Sauce in a small glass bowl on a blue plate with crispy wedge potatoes. One potato is dipped in the sauce.

Close-up of a wooden bowl of aioli sauce garnished with parsley with grilled shrimp on the side of the bowl.

Did I mention how easy this is to stir up? Seriously… just look at the ingredients needed…

Easy Garlic Aioli Recipe Ingredients

Ingredients are shown with text next to each ingredient.

Mayonnaise – is the key ingredient in this sauce, so let’s use a high quality mayonnaise.
Garlic – freshly minced or pressed through a garlic press.
Lemon juice – freshly squeezed, PLEASE!
Sriracha – a few dashes, adjust to your liking. You can also substitute it with hot sauce. Remember that hot sauce, like Frank’s Hot Sauce, is thinner and will change the texture of your sauce. I prefer using sriracha to keep the creamy texture.
Kosher Salt – just a pinch.
Pepper – to taste.

There aren’t many steps to this sauce, hence the title “EASY.” But let’s walk through them anyway…

How to Make Easy Garlic Aioli

First, measure out 1/2 cup of good quality mayonnaise. Honestly, Hellman’s is a really good quality mayo. It’s America’s #1 mayo for a reason, and it won’t break the bank like some other mayonnaises on the market. I think this is the first time I ever used mayo in the plural form. Sounds funny, doesn’t it?

Next, finely mince the garlic, or even better, if you have a garlic press, use that. We don’t want any big chunks of garlic in the sauce. Mix it with the mayo. Squeeze the lemon juice in there. Add a few dashes of sriracha and whisk away. Add a pinch of salt, and season with a little fresh pepper. Walla!

Closed up of minced garlic on a cutting board.

Garlic aioli sauce whisked in a pink bowl with a squeezed lemon and whisk beside it.

Finally, garnish with some fresh herbs. Place it in a cute bowl, and your friends will think you are Miss Fancy Pants! (or Mr.)

Overhead shot of easy garlic aioli sauce in a wooden bowl garnished with chives.

Quick Tip

When you juice your lemon into the mixture, it’s best to use a handheld juicer. This maximizes the juice the lemon extracts and leaves the pulp and seeds out of your sauce.

Variations

So now that you know how easy it is to make this tasty dunk, let’s make it your own aioli version. Here are some fun ingredients to add to the sauce; just be sure not to omit the garlic..

Cilantro and lime – the perfect dollop on those fish taco nights.
Saffron – now we’re really getting fancy! This spice will give the sauce a super vibrant yellow color and will add an earthy note – great with succulent shrimp.
Roasted garlic -this is the only time you omit the freshly minced garlic. The roasted garlic will give the sauce a sweeter flavor – a dip for those crispy potatoes.
Herbs – mixed in any of your favorite chopped fresh herbs, making it a herby sauce. Yummy with a plate of grilled artichokes.
Malt vinegar – add a teaspoon—a wonderful dip with a fish fry.
Sun-dried tomatoes – give a sweet, tart, tangy flavor – the ideal sandwich spread.
Relish – one of my favorite additions, making it close to a tartare sauce – the perfect accompaniment to crab cakes.