Ajonesa: Creamy Spanish Garlic Mayonnaise Sauce, 5-Minute Whisk 2026

Ajonesa is the Spanish name for garlic mayonnaise, a silky, punchy sauce that turns the classic mayo into something far more aromatic. With just five everyday ingredients and a blender, you get a creamy condiment that tastes homemade in the best way.

It is at its best spooned over grilled fish, but it also works beautifully on salads, boiled eggs, barbecued meats, or simply spread on good bread. The garlic adds a warm, savory depth without overwhelming the palate.

We like to use a mild olive oil so the flavors stay balanced, though a stronger oil or even sunflower oil works if that is what you have. If you love garlic, add a second clove for extra intensity.

Because it is made with raw egg, plan to use this ajonesa the same day you make it, and keep it in the fridge right after preparing it. It is so quick to whip up that there is no reason to make it far in advance.

Ingredients for Ajonesa

Makes about 200 ml, or 8 servings

• 1 medium egg at room temperature
• 1 garlic clove
• 10 ml lemon juice
• ½ teaspoon salt
• 125 ml olive oil

How to Make Ajonesa Step by Step

1. Add the ingredients to the blender

Place the egg in the blender cup along with the peeled garlic clove, the lemon juice, and the salt. Make sure everything is at room temperature so the mixture emulsifies smoothly and does not split.

2. Pour in the oil while blending

With the blender running, add the olive oil in a thin, steady stream. Keep the blender resting on the bottom of the cup and do not lift it yet, so the oil incorporates gradually.

3. Blend and check the texture

Slowly raise the blender arm as you continue blending so the oil emulsifies with the rest of the ingredients. You will see the mixture thicken and turn into a smooth, creamy mayonnaise.

4. Transfer to the fridge

Spoon the garlic mayonnaise into a bowl and refrigerate it until you are ready to serve. Chilling helps it firm up and develop a little more body.

5. Use it the same day

Use the ajonesa as you like, but always on the same day it is made. Store any leftovers covered in the refrigerator immediately after preparing it.

Tips for the Best Ajonesa

Keep everything at room temperature

Cold ingredients are the most common reason a mayonnaise splits. Let the egg come to room temperature before you start, and use oil that is not chilled from the fridge.

Choose your oil wisely

A mild olive oil keeps the flavor balanced and lets the garlic shine. If you prefer a stronger olive oil or another oil such as sunflower, feel free to use it, and add a second garlic clove if you want a bolder kick.

Use it fresh

Since the sauce contains raw egg, make it the same day you plan to eat it and refrigerate it right away. It is so quick to prepare that there is no need to make it ahead.

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