Name: The EASIEST BBQ Aioli (Smoky Barbecue Mayo Sauce)
Cook time: 3 min
Total time: 3 min
Ingredients: 1/2 cup mayonnaise; 2 Tablespoons BBQ sauce ((choose this for a sweeter sauce and smoother texture)); 1 teaspoon BBQ spice mix ((choose this for a more smoky flavor))

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This smoky BBQ Aioli takes only 3 minutes and 2 ingredients to make, and it’s so creamy and delicious you won’t believe this barbecue mayo is also vegan!

A plant-based delight that’s perfect for barbecues, but also your day-to-day meal prep due to its versatility!

BBQ mayonnaise sauce with nice swirls in a white ramekin.

Why You Will Love This Recipe

🔥 Smokin’ BBQ Bliss: This BBQ Aioli brings the heat with a zesty, smoky kick!
🌱 Plant-powered Perfection: Indulge guilt-free with this BBQ sauce recipe, blending creamy vegan mayo for a delicious plant-based twist.
🎉 Effortless Eats: Make your aioli in just one step and 3 minutes!
🌽 Flavorful Flexibility: Whether it’s salads, sandwiches, or as veggie dips in the sunny barbecue months, this aioli is your tasty companion for any meal!

Is Aioli Just Garlic Mayonnaise?

Technically, the difference between aioli and mayo is that aioli uses garlic but mayonnaise does not. The second difference is that aioli traditionally does not contain eggs whereas mayonnaise does.

However, texture-wise, they are very similar. So yes, you can call aioli “garlic mayo” for convenience. This is also why I’m just using mayonnaise in this recipe as the base, to keep things simple for both you and me. 😉

What is BBQ Aioli Made Of?

Just 2 ingredients to make this BBQ aioli: mayonnaise and BBQ sauce/BBQ spice mix.

Mayonnaise: A velvety base, whether it’s your 3-minute homemade oil-free mayo or a trusted store-bought brand, the mayo sets the foundation for a creamy, luscious texture.

And for the BBQ flavor, you can just opt for one of these, or use both for a bolder, more well-rounded flavor!

BBQ Sauce: Adds a delightful sweetness, contributing to a smoother, more indulgent BBQ Aioli.
BBQ Spice Mix: Elevates the flavor profile, giving that smoky mayo vibes 🔥
- Speaking of smoky, check out my Roasted Red Pepper Mayo, Raspberry Chipotle Sauce, or this Raspberry Chipotle Cream Cheese Dip Platter

(Vegan) mayo, BBQ sauce, and BBQ spice mix in small white bowls with labels.

What’s the difference between using just the BBQ sauce vs just the BBQ spice mix/blend?

If you’re using just the BBQ sauce, you will get a smoother mayonnaise while it might be a little bit more gritty with the BBQ spice blend / BBP spice mix. With the sauce, your bbq mayo will also be sweeter, whereas you can taste more of the spice with the BBQ spice mix.

For the best results, I recommend using both. But feel free to experiment and try things out for yourself!

How to Make BBQ Aioli

Just one simple instruction: combine the ingredients using a whisk, fork, or spoon. And tada!

Feel free to give it a taste test and adjust the seasoning accordingly to really make this recipe your own, and you’re done!🥳

Plant-based mayo with BBQ sauce and barbecue spice mix before mixing in a white bowl.

Marbled look of mayonnaise with BBQ sauce and BBQ spice mix swirled together.

Want to Elevate Your BBQ Mayonnaise?

Add a bit of liquid smoke to give it that smoky aioli vibe. If you have some smoked paprika powder or chipotle/ancho pepper powder, feel free to add a dash or two to make it even smokier, similar to my smoked paprika aioli or ancho cream sauce recipe! Or add a sprinkle of freshly cracked black pepper, similar to my black pepper aioli.

Serving Suggestions

This barbecue aioli is perfect as a classic dipping sauce for your sweet potato fries, regular potato fries like with my adobo fries, loaded fries, roasted potatoes & other veggies, and also your veggie chips. They also pair great with my mung bean burgers!

Is it cold outside? No worries! This is also great to use as a sauce for your bowls, such as in this Vegan Poke Bowl with Easy Marinated Tofu recipe.

Close-up of a spoon with smoky barbecue aioli dripping down into a small white ramekin.

What Do You Eat with Aioli?

Want to spend some time cooking and experimenting in the kitchen using your aioli?

I’ll let you in on a little secret here: aiolis aren’t just great as a sauce, but also in your cooking! They are great as marinades (think something close to this Roasted Tandoori Vegetables recipe), and even as pasta sauces. Yes, you heard me right. Just add some to replace the cream in your pasta, and you’re good to go!

Storage and Meal Prep Instructions

Storage and Meal Prep: Keep leftover barbecue aioli in the fridge for up to a week in an airtight container.

Freezing: Refrain from freezing this smoky barbecue aioli to maintain the best texture and flavor; refrigerate instead.

FAQ

A little bit of vinegar (such as from apple cider vinegar) could balance out the sweetness of the BBQ sauce, but I don’t find it necessary. So sure, you could add 1/2 to 1 teaspoon if you want some more tanginess, or if you just need to finish your vinegar right haha (cos I’ve been there😂).

The traditional aioli dip is a creamy concoction made primarily using olive oil and garlic, pounded until they’re emulsified to form that creamy concoction. However, this smoky aioli recipe simplifies this process and uses mayonnaise instead.

If you’re interested to learn more about aiolis, I recommend reading this Bon Appétit article.

You can heat the traditional aioli gently, but avoid high heat to prevent separation. This is because the traditional ones are made from olive oil and garlic being pounded together.

However, if you’re using my no-oil homemade mayonnaise (or any regular brand of mayo) as the base in this bbq mayo, you can safely heat and cook with it.

Traditionally, aioli is made with just garlic and olive oil. However, some versions already include egg yolks such as in this aioli recipe from Bon Appétit.

Looking for more sauces & dips?

Want more creamy dips? Check out my 3-minute Yuzu Aioli, Citrus Mayonnaise (with 3 Flavor Options), or Cranberry Mayonnaise for a fruity twist, or my 5-minute Hummus (No Garlic) recipe for a Mediterranean twist.