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