Can you freeze aioli?

In this article, we will answer the question “Can you freeze aioli?” and discuss how to store aioli?

Can you freeze aioli?

Yes, you can freeze aioli. However, you should steer clear of doing so. Unfortunately, aioli does not keep well in the freezer. Once defrosted, the mayonnaise will be divided and greasy, making it useless. An aioli spread over toast or as a dip is the quintessential Spanish condiment because of its rich, creamy texture and plenty of garlic.

Compared to mayonnaise, which contains 60–80% oil, salad dressing has < 65% oil. Studies report that there is a link between dietary intake of fat, salt and sugar and diseases, such as cardiovascular disease and diabetes (5). 

When it comes to Aioli, you should never freeze it!

It doesn’t matter how hard you try, emulsified sauces like aioli won’t freeze nicely. Generally speaking, aioli freezes well. Looks OK when you get it out of the freezer. The thawing process, on the other hand, goes badly wrong.

When frozen emulsions are thawed, they are sometimes at least partly broken down. Upon freezing, the solid crystalline oil droplets are excluded from the space taken up by the ice and are forced into close proximity with one another in the restricted phase volume remaining. When the ice melts, a network of crystalline solid droplets remains intact but on further heating the droplets melt and rapidly coalesce leading to oiling off. The freeze-thaw stability of emulsions, such as dressings and aioli depends on the composition, that means, on the type and quantity of oil, the addition of sugar, salt, emulsifiers (such as proteins) and the size of the oil-water droplets formed (2).   

The oil separates from the garlic and egg yolk as the aioli warms up. The end product is a thick, goopy yolk and garlic concoction with a puddle of oil over it all. It’s possible to aggressively mix it back together, but it won’t be exactly the same.

Keeping Aioli in the Refrigerator

Storage in an airtight container with a tight-fitting cover is the best way to keep aioli fresh for longer. The aioli may be stored in the refrigerator for up to 10 days with the lid on. However, its shelf life depends strongly on the hygiene conditions applied to its preparation. The USDA recommends a storage time of 3-4 days for homemade aioli when stored in the refrigerator (1). It should be thrown out after this point, since it may begin to emit a noxious odor.

To get the best flavor, prepare the sauce the day before you want to eat it. It won’t take long at all, and you’ll save time and money.

Is it possible to freeze aioli?

Aioli does not freeze well, as you would have predicted. There is unfortunately no way to freeze emulsified condiments. If you don’t remove the yolk, you’ll end up with an oily pool on top of the egg after it’s thawed.

Stick blenders may be used to whizz it up, although this can be time-consuming. Adding a little water may assist, but it will dilute the aioli and make it less spreadable.

Traditional Aioli can be frozen, right?

Aioli is often misunderstood as garlic mayonnaise, which is incorrect. Aioli, however, is not truly made this way. Raw garlic is used instead of egg yolk and olive oil to emulsify the oil.

Inconveniently, no. This is an emulsion, despite the fact that it’s not mayonnaise. To put it another way, you’ll be left with only an oily covering of aioli and a slurry of raw garlic and salt when you thaw it from the freezer.

Most oil-water emulsions are unstable after the freeze-thaw treatments, resulting in the generation of physical instability, such as creaming or oiling-off. In the process of thawing, the stability of emulsions mainly depends on their composition and structure, as well as their thermal and mechanical histories (3).

How To Make Quick And Easy Aioli at Home!

At home, making aioli couldn’t be simpler. There are just five components needed to make a basic aioli, which include Kosher salt and black pepper. It’s probable that you have everything you need already on hand.

Aioli is a richer, creamier kind of mayonnaise that is thicker and more creamy. Garlic and extra virgin olive oil are both common ingredients in aioli, as opposed to only canola oil and eggs in mayonnaise. Extra virgin olive oil and garlic provide the aioli with a more strong taste (versus mayonnaise, made with only a light, neutral oil).

In a Zwilling Enfinigy Personal Blender or food processor, combine an egg, garlic, canola oil, and fresh lemon juice. Let us know what flavors you’d like to see added in the comments section below! After emulsifying with olive oil, you’ll have the most delectable condiment you could ever conceive.

Aioli’s shelf life is unknown.

Homemade aioli may be kept for up to 4 days in the refrigerator if stored correctly (1). Keep in mind that the longer it rests, the stronger the taste will be. While garlic aioli will get more fragrant with time, jalapeno aioli will become hotter. Aioli may be thrown away after this point. 

Preservation of these products is based mainly on their high acidity of lemon juice to inhibit the growth of spoilage and pathogenic microorganisms. Although the safety of these items is supposed to be ensured primarily by their low pH, several pathogens, namely E. coli O157:H7, L. monocytogenes, and Salmonella spp., are capable of surviving or even growing in these foods. Usually, the vehicle of the pathogen is the raw ingredients as well as any contamination from the processing environment and storering operation (4).

The aioli must be consumed or used within the specified time period due to the raw egg in the recipe. What’s greatest is what’s freshest!

Garlic Aioli with Tarragon

Add 2 Tbsp finely chopped fresh tarragon to our basic handmade aioli recipe, then season it with Kosher salt and black pepper at the same time. Whisk in extra virgin olive oil after stirring well. We use this aioli for everything from California club sandwiches to egg benedicts to butter-poached seafood!

Aioli with Jalapenos

In order to produce a spicy jalapeno aioli, all you need is an egg, a garlic clove, some lemon juice, and some canola oil in the Zwilling Enfinigy Personal Blender’s cup. After blending, add the olive oil and continue to stream and whisk it in. Finally, add the salt and pepper to taste. This jalapeno aioli is a cinch to make, but packs a tasty punch!

To learn more about freezing aioli click here


In this article, we answered the question “Can you freeze aioli?” and we discussed how to store aioli?


  1. Foodkeeper. United States Department of Agriculture.
  2. Ghosh, Supratim, and John N. Coupland. Factors affecting the freeze–thaw stability of emulsions. Food Hydrocoll, 2008, 22, 105-111.
  3. Lai, Hao, et al. Influence of particle size and ionic strength on the freeze-thaw stability of emulsions stabilized by whey protein isolate. Food Sci Human Welln, 2022, 11, 922-932.
  4. Panagou, Efstathios Z., George-John E. Nychas, and John N. Sofos. Types of traditional Greek foods and their safety. Food Control, 2013, 29, 32-41.
  5. Khoshtinat, Khadijeh, et al. Comparative study of salt, total fat and sugar contents of mayonnaise and salad dressings from the Iranian market. Eastern Mediterr Health J, 2021, 27, 452-458.

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