You can use the links below to jump through this article if you need help with how to go about freezing aioli, how else to store it or whether it’s actually worth doing in the first place:
Why You Shouldn’t Freeze Aioli
Unfortunately, aioli and other emulsified products will not freeze well no matter what you try. What tends to happen is aioli will freeze well. You’ll grab it from the freezer and it will look fine. But then, when thawing, it goes horribly wrong.
As the aioli begins to thaw, the oil separates from the garlic and egg yolk. The result is a thick gloopy mixture of yolk and garlic with a pool of oil floating on top. You can make an effort to mix it vigorously to try to mix it back together but it will never be quite the same.
How to Store Aioli
The best approach to take when storing aioli is to place it into a jar with a tight-fitting lid. Screw the lid on and place the aioli into the fridge for up to 10 days. Beyond this, it may begin to go off so should be removed and thrown out.
Ultimately making aioli only takes a matter of minutes so, where possible, make it on the day you’re going to consume it – it’ll taste far better that way!
Does Aioli Freeze Well?
As you’ve probably guessed, aioli does not freeze well at all. Unfortunately, any form of emulsified condiment will not freeze well. As it thaws, the oil will split from the other ingredients leaving you with a pool of oil floating on top of the yolk.
You can try to whizz it up with a stick blender to incorporate it back in but this can be challenging. Adding some water can help but then this thins out the aioli.
If you’ve still got questions about freezing aioli or aioli in general, then these may help:
Can You Freeze Traditional Aioli?
Most people assume aioli is garlic mayonnaise – i.e. it is garlic mixed into a traditional mayonnaise. But that’s not actually how you make proper, authentic aioli. Instead of emulsifying egg yolk and olive oil, you emulsify the oil solely with raw garlic. So can you freeze this form of aioli?
Unfortunately not! Even though it’s not a normal mayonnaise, it is still an emulsion. That means, as you defrost the frozen aioli, the emulsification will be reversed and you’ll be left with a layer of oil and a mixture of raw garlic and salt. Not nice at all!
Can You Freeze Mayonnaise?
Whether it’s plain, flavoured with garlic or spiked with chipotle, mayonnaise will not freeze well at all. In fact, that’s not strictly true. It will freeze fine. The issue comes when you defrost mayonnaise. As it defrosts, the oil splits from the egg yolks.