If you’ve ever wished for a luscious, garlicky sauce that transforms everyday meals into something spectacular, this Easy 5-Minute Homemade Aioli with 5 Ingredients Recipe is going to become your new best friend. It’s incredibly quick to make, relying on a handful of simple, quality ingredients that come together in a creamy, dreamy aioli perfect for dipping, spreading, or drizzling. Whether you’re a seasoned cook or a curious beginner, mastering this recipe unlocks a world of flavor that elevates everything from fries to seafood.
Ingredients You’ll Need
These five essential ingredients combine to create an aioli that’s bursting with flavor and wonderfully smooth texture. Each element plays a crucial role: from the brightness of fresh lemon juice to the rich creaminess of olive oil, every bite sings.
- 1 large egg: Acts as the creamy base and emulsifier, giving the aioli its beloved thickness and smooth texture.
- 4 tsp fresh lemon juice: Adds a bright, tangy note that perfectly balances the richness of the oils.
- 1 garlic clove (finely chopped): Infuses the aioli with that signature punchy, aromatic flavor that makes it unmistakably aioli.
- ½ cup canola oil (or another light, neutral oil): Keeps the flavor neutral while helping to create a silky, stable emulsion.
- ½ cup extra virgin olive oil: Brings depth and a subtle fruity note, rounding out the aioli’s complex flavor profile.
- ½ tsp Kosher salt: Enhances and harmonizes all the flavors throughout the sauce.
- ¼ tsp freshly ground black pepper: Provides a gentle kick that brightens the savory elements.
- Optional – 2 Tbsp chopped fresh herbs (such as tarragon): Adds a fresh, herbal lift and a pop of color to personalize your aioli.
How to Make Easy 5-Minute Homemade Aioli with 5 Ingredients Recipe
Step 1: Combine the Base Ingredients
Start by placing the egg, finely chopped garlic, and fresh lemon juice into the bowl of your food processor, personal blender, or immersion blender container. This trio forms the foundation for your creamy aioli. Adding the neutral oil at this stage helps create a smooth emulsion when blended slowly.
Step 2: Slowly Emulsify with Canola Oil
With your machine on, gradually drizzle in ½ cup of canola oil. Take your time here—pouring the oil slowly is key to ensuring the mixture thickens beautifully without separating. If using an immersion blender, slowly lift and lower the head as you blend to emulsify all the oil evenly. You’ll notice the mixture’s texture transform into a lovely, thick base, packed with flavor.
Step 3: Incorporate Extra Virgin Olive Oil
Once the initial emulsion is achieved, transfer your mixture to a large bowl. Now, whisk gently as you slowly add the ½ cup of extra virgin olive oil. This step needs patience—a steady, slow drizzle lets the olive oil blend seamlessly, enriching the sauce with fruity, complex notes and a luxuriously creamy texture.
Step 4: Season to Perfection
After your aioli has thickened to perfection, stir in the kosher salt and freshly ground black pepper. If you’re feeling fancy or want a herbaceous twist, sprinkle in some chopped fresh tarragon or your favorite fresh herb. Give it a final stir and admire that creamy, golden beauty you just whipped up in minutes!
How to Serve Easy 5-Minute Homemade Aioli with 5 Ingredients Recipe
Garnishes
To add a little flair and texture, try garnishing your aioli with a sprinkle of smoked paprika, a few chopped fresh herbs, or even a drizzle of quality olive oil just before serving. These simple touches brighten the presentation and give an extra layer of aroma that makes each bite irresistible.
Side Dishes
This easy 5-Minute Homemade Aioli with 5 Ingredients Recipe pairs like a dream with crispy fries, roasted vegetables, grilled seafood, or even as a dip alongside crunchy crudités. It’s also fantastic spread inside sandwiches or dolloped on roasted chicken to add a burst of garlicky creaminess that brings every bite alive.
Creative Ways to Present
Want to impress guests? Serve your aioli in a small rustic bowl surrounded by an array of colorful finger foods—think grilled shrimp, artisan bread slices, and charred asparagus. For a fun twist, swirl in roasted red pepper or a splash of Sriracha for a spicy variation that livens up your presentation and flavor.
Make Ahead and Storage
Storing Leftovers
This easy 5-Minute Homemade Aioli with 5 Ingredients Recipe keeps wonderfully well when stored in an airtight container in the refrigerator. It’s best enjoyed within 3 to 4 days to retain its fresh vibrancy and excellent texture.
Freezing
While freezing homemade aioli isn’t usually recommended because of its delicate emulsion, if you do need to freeze it, use small portions and thaw slowly in the fridge. Be aware that the texture might separate slightly, but whisking it vigorously can help bring it back together.
Reheating
Aioli is typically served cold or at room temperature, so reheating isn’t necessary. If you prefer it slightly warmed, gently bring it to room temperature out of the fridge first and stir well before serving rather than applying heat directly, which could curdle the sauce.
FAQs
Can I make this aioli without raw egg?
Yes! If you’re concerned about using raw egg, you can substitute with pasteurized egg products or even mayonnaise as a shortcut, but the texture and flavor of the classic aioli may change slightly.
What oils work best for this recipe?
Use a light, neutral oil like canola or grapeseed for the bulk of the emulsion to keep the flavor balanced, then add extra virgin olive oil for depth and richness. Avoid strong or flavored oils that might overpower the garlic and lemon.
How can I make the aioli thicker or thinner?
If you want thicker aioli, add the oil more slowly and whisk longer to enhance emulsification. To thin it out, stir in a teaspoon or two of water or lemon juice until you reach your desired consistency.
Can I add other flavors to the aioli?
Absolutely! This basic recipe is a fantastic canvas—try mixing in smoked paprika, chipotle, fresh herbs, or even a touch of mustard for variations that suit your mood and meal.
Is this aioli safe for pregnant women?
Because this recipe uses raw egg, it’s best for pregnant women to use pasteurized eggs or opt for a cooked egg-based sauce alternative to avoid any health risks.
Final Thoughts
There’s something truly satisfying about making a classic homemade aioli so easily and quickly, especially one with just five straightforward ingredients. This Easy 5-Minute Homemade Aioli with 5 Ingredients Recipe delivers rich, creamy flavor that brightens up countless dishes–all while making you look like a culinary star in your own kitchen. Go ahead and give it a try; once you do, this simple sauce will become a staple you’ll want to whip up again and again.
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Easy 5-Minute Homemade Aioli with 5 Ingredients Recipe
- Total Time: 5 minutes
- Yield: 8 servings
Description
This quick and easy aioli recipe takes just 5 minutes and requires only 5 simple ingredients to create a rich, creamy, and flavorful sauce. Perfect for dipping, spreading, or adding a garlicky punch to your favorite dishes, this homemade aioli uses fresh lemon juice, garlic, and a blend of oils to achieve a smooth and luxurious texture without mayonnaise. You can prepare it using a food processor, personal blender, or immersion blender, making it versatile and convenient for any kitchen.
Ingredients
Main Ingredients
- 1 large egg
- 4 tsp fresh lemon juice
- 1 garlic clove, finely chopped
- ½ cup canola oil (or other light, neutral oil such as grapeseed oil)
- ½ cup extra virgin olive oil
- ½ tsp Kosher salt
- ¼ tsp freshly ground black pepper
Optional
- 2 Tbsp chopped fresh herbs (such as tarragon)
Instructions
- Combine Base Ingredients: In the bowl of a food processor, personal blender, or immersion blender cup, combine 1 large egg, 1 finely chopped garlic clove, 4 teaspoons of fresh lemon juice, and ½ cup of canola oil. This mixture forms the emulsion base for your aioli.
- Emulsify the Oil: For the food processor, with the machine running, slowly drizzle in the remaining ½ cup canola oil until the mixture becomes smooth and thick, scraping down the sides as needed. For a personal blender, blend the mixture until smooth and thick, about 2 minutes. For an immersion blender, place the head at the bottom of the cup with the ingredients and slowly lift and lower the blender head as you blend, emulsifying all of the oil into the mixture.
- Add Olive Oil by Hand: Transfer the emulsified mixture to a large mixing bowl. Slowly and continuously whisk in the ½ cup extra virgin olive oil by streaming it in a few drops at a time or a slow steady stream, to ensure proper emulsification without breaking the sauce.
- Season and Finish: Stir in ½ teaspoon Kosher salt, ¼ teaspoon freshly ground black pepper, and optional 2 tablespoons of chopped fresh herbs such as tarragon. Mix well, then serve immediately or refrigerate for later use.
Notes
- Use fresh, high-quality eggs and fresh lemon juice for best flavor and safety.
- Adding the oil too quickly can cause the aioli to break; patience is key during emulsification.
- This recipe contains raw egg; consume promptly and store in the refrigerator for up to 2 days.
- Optional fresh herbs add brightness and a unique flavor twist to the aioli.
- Canola oil is used for its neutral flavor to balance the stronger olive oil taste.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Mediterranean
