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Easy 5-Minute Homemade Aioli with 5 Ingredients Recipe

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4.2 from 4 reviews

  • Author: Chef
  • Total Time: 5 minutes
  • Yield: 8 servings

Description

This homemade aioli recipe is a simple, creamy garlic mayonnaise alternative made in just 5 minutes with 5 ingredients. Perfect as a versatile dip or spread, this aioli combines fresh lemon juice, garlic, and two types of oils to create a rich, flavorful condiment that can be whipped up using a food processor, personal blender, or immersion blender.

Ingredients

Aioli Base

  • 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)
  • ½ cup extra virgin olive oil
  • ½ tsp Kosher salt
  • ¼ tsp freshly ground black pepper

Optional Additions

  • 2 Tbsp chopped fresh herbs (such as tarragon)

Instructions

  1. Prepare Ingredients: Gather 1 large egg, 4 tsp fresh lemon juice, 1 finely chopped garlic clove, ½ cup canola oil, and ½ cup extra virgin olive oil. Have salt, pepper, and optional fresh herbs ready.
  2. Blend Initial Mixture: Using a food processor, personal blender, or immersion blender, combine the egg, garlic, lemon juice, and ½ cup canola oil. Slowly drizzle the canola oil or blend until the mixture becomes smooth and thick, emulsifying the ingredients evenly.
  3. Incorporate Olive Oil: Transfer the mixture to a large mixing bowl. Slowly whisk in the ½ cup extra virgin olive oil a few drops at a time or a slow steady stream, continuously whisking to ensure proper emulsification and a thick, creamy consistency.
  4. Season and Add Herbs: Stir in ½ tsp Kosher salt, ¼ tsp freshly ground black pepper, and 2 Tbsp chopped fresh herbs if desired. Mix well to combine all flavors.
  5. Serve or Store: Serve the aioli immediately as a dip or spread, or refrigerate for later use. It pairs wonderfully with vegetables, sandwiches, and seafood.

Notes

  • Use fresh, high-quality eggs to ensure safety and best flavor.
  • If you prefer a milder garlic flavor, reduce the garlic quantity.
  • The slow incorporation of olive oil is crucial to prevent the aioli from breaking.
  • Store aioli in an airtight container in the refrigerator for up to 3 days.
  • For a vegan alternative, substitute the egg with aquafaba or vegan mayo, though emulsification may vary.
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Category: Sauce
  • Method: Blending
  • Cuisine: Mediterranean

Find it online: https://saracooking.com/easy-5-minute-homemade-aioli-with-5-ingredients-recipe/