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)); 1 clove garlic (finely minced or grated (or sub with 1/8 teaspoon of garlic powder))

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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.

Ingredients

Mayonnaise: Make your own 3-minute homemade oil-free mayo or use a trusted store-bought brand.

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: Makes for a smoother, more indulgent BBQ Aioli.
BBQ Spice Mix: Elevates the flavor profile, giving that smoky mayo vibes!

And an optional ingredient (not in the photo):

Garlic: Either a finely minced garlic clove for a stronger taste, or garlic powder for a milder version

(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!

Instructions

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

Give it a taste test and adjust the seasoning accordingly to really make this mayocue (mayonnaise barbecue sauce) 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!

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!

This mayocue (mayonnaise barbecue) 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.

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.

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. 😉

Looking for more sauces & 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.