Roast whole garlic cloves in a dry pan for 2-3 minutes before mincing to mellow their harshness and develop a sweeter, more complex flavor that makes the aioli less sharp.

Ensure your Whole30 mayo and lemon juice are at room temperature before mixing to prevent the emulsion from breaking and achieve the smoothest, creamiest texture possible.

Mince garlic finely, then sprinkle sea salt on top and use the flat of your knife to crush it into a paste—this releases maximum garlic oils and distributes flavor evenly throughout the aioli.

Add mayo to your garlic mixture in small drizzles while whisking constantly rather than all at once to prevent separation and ensure a silky, stable emulsion every time.

Store your aioli in glass containers with airtight lids and refrigerate for up to 5 days—the flavors actually intensify after 24 hours, making it the perfect make-ahead condiment.