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How to Make 7 Kinds of Homemade Aioli

Created January 10, 2017
Made in minutes, aioli kicks any dish up a notch. Learn how to make seven different kinds with our comprehensive guide.
how to make 7 kinds of homemade aioli

Made in minutes, these flavor-packed sauces are the perfect accompaniments to fish, sandwiches and wraps—plus, they can be served as quick dips for parties. Each are mayonnaise-based, so you’ll want to start by placing 1 cup of regular, reduced-fat or fat-free mayonnaise in a small bowl to make any of the following flavors: 

Sun-Dried Tomato Aioli (pictured above): In food processor, place mayonnaise, ½ cup drained julienne-cut sun-dried tomatoes in oil and herbs (from jar), 1 tablespoon lemon juice and 1 clove garlic; process until blended.

Avocado Aioli: Place mayonnaise, 1 cup ripe avocado cubes, 1 tablespoon fresh lime juice and ¼ to ½ teaspoon red pepper sauce in food processor; process until smooth. Stir in 2 tablespoons chopped fresh cilantro. 

Caper-Peppercorn Aioli: Add 2 tablespoons small, well-drained capers and ½ to ¾ teaspoon coarse ground fresh pepper to mayonnaise.

Honey-Basil Aioli: Add 2 tablespoons chopped fresh basil, ½ teaspoon lemon pepper and 1 teaspoon honey to mayonnaise. 

Orange-Chive Aioli: Add 2 tablespoons chopped fresh chives or green onion tops and 2 teaspoons grated orange peel to mayonnaise.

Sesame-Ginger Aioli: Add 2 tablespoons purchased teriyaki marinade or glaze, 2 tablespoons finely chopped green onions, 2 teaspoons honey, 2 teaspoons toasted sesame seed and 2 teaspoons grated gingerroot to mayonnaise. 

Smoked Paprika Aioli: Add 1 tablespoon lemon juice, ½ teaspoon grated lemon peel and 1 teaspoon smoked paprika to mayonnaise.