Garlicky Harissa Aioli (In Just 5 Minutes!)
A warm, spicy scent hits you the moment the garlic meets harissa — smoky, bright red pepper notes balanced by lemony brightness and the lush creaminess of mayonnaise. The aioli slips across the tongue: silky, slightly tangy, with a heat that builds just enough to make you reach for another chip. This is the kind of condiment that turns the ordinary into the memorable — a dunk for fries, a smear on sandwiches, a finishing flourish for roasted vegetables.
Make it when you want to lift a weeknight dinner, add fire to a party platter, or bring a touch of North African warmth to cold-weather meals. It’s ideal for gatherings (people will keep coming back for more), quick lunches when time is short, and festive spreads where bold flavor matters. For more appetizer inspiration that pairs beautifully with this aioli, see this roundup of 25 scrumptious appetizers to try — many of them are perfect dipping vehicles.
At a Glance
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Servings: about 6 (as a condiment; adjust portion size to taste)
- Difficulty Level: Very easy — no cooking required
Nutrition Highlights
Nutrition per serving (approximate, recipe yields ~6 servings)
- Calories: 152 kcal
- Total Fat: 16.4 g
- Saturated Fat: ~2.3 g
- Carbohydrates: 0.9 g
- Fiber: 0.2 g
- Sugars: 0.4 g
- Protein: 0.3 g
- Sodium: variable depending on mayo and harissa brands
Notes on accuracy: These values are estimates based on standard food-composition data (USDA FoodData Central) and typical product labels for full-fat mayonnaise, olive oil, harissa paste, garlic, and lemon juice. Brands vary — if you need an exact breakdown for dietary reasons, enter your specific ingredients into a nutrition calculator or consult a registered dietitian.
Why You’ll Love It
This aioli is love at first bite. The garlicky aroma is irresistible; the harissa adds smoky heat and a hint of cumin and coriander depending on the paste you use; the mayonnaise and olive oil give it a silken mouthfeel that clings to whatever you dip. It’s also a crowd-pleaser for hosting — quick to assemble and bold enough to create joyful noise at the table. For weeknights, it’s a shortcut to gourmet: slather it on sandwiches or toss with roasted potatoes to make simple ingredients feel special. If you care about texture, this aioli’s creaminess paired with crunchy veggies or crisp fried foods is deeply satisfying.
Method & Process
Ingredients
- 1/2 cup mayonnaise
- 2 tablespoons harissa paste
- 1 tablespoon lemon juice (fresh is best)
- 1 tablespoon olive oil
- 2 garlic cloves, grated or finely minced
- Salt and freshly ground black pepper, to taste (optional)
Optional ingredients and substitutions
- Use Greek yogurt (1/4 cup yogurt + 1/4 cup mayo) for a lighter tang and lower fat.
- For a vegan aioli: use 1/2 cup vegan mayonnaise (or aquafaba-based mayo).
- Add 1 teaspoon smoked paprika for extra smokiness.
- Swap lemon juice for 1 tablespoon white wine vinegar if you prefer.
Step-by-step
- Gather ingredients and peel the garlic. Freshly grate or finely mince the garlic for the best aromatic release.
- In a mixing bowl combine: 1/2 cup mayonnaise, 2 tablespoons harissa paste, grated garlic, 1 tablespoon lemon juice, and 1 tablespoon olive oil.
- Whisk or stir vigorously until the mixture is fully blended and smooth — about 20–30 seconds.
- Taste and season with salt and freshly ground black pepper as needed. If it’s too spicy, whisk in an extra tablespoon of mayo or a teaspoon of honey to balance heat.
- Transfer to a small jar or serving bowl. Serve immediately, or refrigerate for at least 30 minutes to let the flavors meld.
Practical tips
- Avoid over-whisking if you use a high-speed blender; you want emulsified creaminess, not overly whipped texture.
- If your harissa paste is very thick, stir it with the lemon juice first to loosen it before adding mayo.
- Letting the aioli rest in the fridge for 30–60 minutes develops a deeper, more integrated flavor.
Best Pairings
- Fries and roasted potato wedges — use as a dipping sauce for an elevated fry experience.
- Grilled or roasted vegetables (eggplant, zucchini, carrots) — a spoonful brings warmth and tang.
- Sandwiches and burgers — smear a generous layer to replace plain mayo.
- Seafood: pair with grilled shrimp or fish tacos for a spicy-acid counterpoint.
- Charcuterie or mezze boards — add alongside hummus, olives, and grilled flatbreads. For a centerpiece pairing that leans into harissa’s heat, try this recipe for harissa beef meatballs with yogurt sauce — the aioli brings complementary heat and creaminess.
Shelf Life & Storage
- Room temperature: Do not store the aioli at room temperature for more than 2 hours (per food-safety guidelines for perishable condiments).
- Refrigeration: Keep in an airtight container in the refrigerator for up to 5–7 days. Stir before serving; the oil may settle slightly.
- Freezer: Freezing is not recommended — mayonnaise-based sauces can split and lose their texture when frozen and thawed.
Chef’s Advice
- Use high-quality mayonnaise and harissa paste — they’re the flavor foundation. If possible, choose a mayonnaise with a clean oil flavor and a harissa with balanced spice (not overly salty).
- Freshly grated garlic is brighter than pre-minced garlic; it will make the aioli sing. If you prefer a softer garlic edge, mince and let it sit for 5–10 minutes to mellow.
- Balance heat and acidity: if the aioli tastes flat, a few more drops of lemon juice will lift it; if it’s too sharp, add a bit more mayo or a teaspoon of honey.
- If serving as part of a platter, bring the aioli to room temperature for 10–15 minutes before serving so it’s silky and easy to scoop.
Creative Twists
- Smoky Roasted Red Pepper Harissa Aioli
- Stir in 2 tablespoons finely chopped roasted red peppers (drained) and a pinch of smoked paprika. Great with grilled vegetables.
- Herby Harissa Yogurt Aioli (lighter)
- Replace half the mayo with plain Greek yogurt and fold in 1 tablespoon chopped cilantro or parsley for freshness.
- Vegan Chipotle-Harissa Aioli
- Use vegan mayo and add 1 teaspoon chipotle in adobo (minced) for a smoky, vegan-friendly version.
- Lemon-Zest Brightener
- Add 1 teaspoon lemon zest for extra citrus aroma — excellent with seafood.
Recipe Q&A
Q: Can I make this without mayonnaise?
A: Yes — substitute equal parts Greek yogurt (for tang) or vegan mayo if you need a dairy-free option. Texture and fat content will change slightly.
Q: My aioli is too spicy. How can I tone it down?
A: Add more mayonnaise (or yogurt) a teaspoon at a time, or a small drizzle of honey to balance the heat. Acid (lemon) can make heat sharper, so avoid adding extra lemon if you’re reducing spice.
Q: Will the texture separate if I leave it overnight?
A: Separation is unlikely if refrigerated, but the oil may settle. Stir well before serving; if very separated, whisk vigorously to recombine.
Q: Is harissa safe for people with food allergies?
A: Harissa pastes can contain different ingredients (peppers, spices, oil, sometimes nuts or seeds). Always check the label if you or guests have allergies.
Q: Can I double the recipe?
A: Yes — scaling is straightforward. Make sure to keep proportions the same and taste as you mix; larger batches sometimes need slight seasoning adjustments.
Conclusion
This garlicky harissa aioli is a small jar of bold flavor that transforms snacks, sandwiches, and mains in under five minutes — a reliable trick for weeknights and a showstopper for gatherings. If you enjoyed this recipe and want another take on harissa-forward cooking, check out this in-depth Garlicky Harissa Aioli guide from Salima’s Kitchen: Garlicky Harissa Aioli (In Just 5 minutes!) | Salima’s Kitchen. For a hearty main that pairs beautifully with this sauce, consider trying the sheet-pan spiced chicken recipe from Caroline Chambers: sheet-pan spiced chicken – by Caroline Chambers.
Try it, tweak it, and share your favorite pairings — I’d love to hear how you use this aioli to brighten your meals.
Print
Garlicky Harissa Aioli
- Total Time: 5 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A quick and flavorful aioli made with garlic, harissa, mayonnaise, and lemon — perfect as a dip or condiment.
Ingredients
- 1/2 cup mayonnaise
- 2 tablespoons harissa paste
- 1 tablespoon lemon juice (fresh is best)
- 1 tablespoon olive oil
- 2 garlic cloves, grated or finely minced
- Salt and freshly ground black pepper, to taste (optional)
Instructions
- Gather ingredients and peel the garlic. Freshly grate or finely mince the garlic for the best aromatic release.
- In a mixing bowl combine: mayonnaise, harissa paste, grated garlic, lemon juice, and olive oil.
- Whisk or stir vigorously until the mixture is fully blended and smooth — about 20–30 seconds.
- Taste and season with salt and freshly ground black pepper as needed. If it’s too spicy, whisk in an extra tablespoon of mayo or a teaspoon of honey to balance heat.
- Transfer to a small jar or serving bowl. Serve immediately, or refrigerate for at least 30 minutes to let the flavors meld.
Notes
Store in an airtight container in the refrigerator for up to 5–7 days. Stir before serving; the oil may settle slightly.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: No-Cook
- Cuisine: North African
Nutrition
- Serving Size: 1 serving
- Calories: 152
- Sugar: 0.4g
- Sodium: variable
- Fat: 16.4g
- Saturated Fat: 2.3g
- Unsaturated Fat: 14.1g
- Trans Fat: 0g
- Carbohydrates: 0.9g
- Fiber: 0.2g
- Protein: 0.3g
- Cholesterol: 0mg
