Homemade Garlic Aioli

Prep time: 5 minutes
Cook time: 0
Total time: 5 minutes
Servings: about 8
Cuisine: French
Recipe Info

Make this creamy homemade aioli at home in just 5 minutes! Aioli is a rich, creamy condiment made with an egg, fresh lemon juice, garlic, canola oil, and extra virgin olive oil. Use on sandwiches, wraps, as a dip for fries or veggies, or anywhere you’d otherwise reach for mayonnaise. Gluten-free, Dairy-free.

1 large egg
4 tsp fresh lemon juice
2-3 cloves garlic, finely minced
½ cup canola oil or other light, neutral oil, such as grapeseed or canola oil
½ cup extra virgin olive oil
½ tsp Kosher salt
¼ tsp freshly ground black pepper

To make aioli in a food processor: Combine 1 egg, a chopped garlic clove, 4 tsp fresh lemon juice, and ½ cup canola oil in the bowl of a food processor fitted with blade attachment. With the machine on, slowly drizzle in ½ cup canola oil until smooth and thick, scraping down the sides as needed. Proceed to step 4.

To make aioli in a personal blender: Combine 1 egg, a chopped garlic clove, 4 tsp fresh lemon juice, and ½ cup canola oil in the cup of a personal blender. Process until smooth and thick, about 2 minutes. Proceed to step 4.

To make aioli with an immersion blender: Place 1 egg, chopped garlic clove, and 4 tsp lemon juice in the bottom of an immersion blender cup or glass jar that is large enough to fit the blender. Pour ½ cup canola oil on top. Place the immersion blender head into the bottom of the cup, then switch on. As you’re blending, slowly lift and lower the immersion blender head until all of the oil is emulsified. Proceed to step 4.

Whisk in the olive oil by hand. Transfer the mixture to a large mixing bowl, then very slowly stream in ½ cup extra virgin olive oil while continuously whisking. If you add the oil in too quickly, it will not emulsify. Do this slowly, a few drops at a time or a slow, steady stream of olive oil, and once it’s all incorporated, you’ll be rewarded with thick, creamy aioli. Season with ½ tsp Kosher salt and ¼ tsp black pepper. Stir well, then serve immediately or refrigerate.

To make tarragon aioli, follow our classic homemade aioli recipe, then add in 2 Tbsp finely chopped fresh tarragon at the same time as you season it with Kosher salt and black pepper. Stir well.

To make a spicy jalapeño aioli, simply add 1 charred (grilled), seeded jalapeño pepper along with the egg, garlic clove, lemon juice, and canola oil straight into the blender cup. Blend, then continue streaming and whisking in the olive oil, then seasoning with Kosher salt and black pepper.

To make chipotle aioli, follow the instructions for classic aioli, then add 1 tsp Chipotle chili powder (or 2 Tbsp chipotle in adobo sauce), salt, and black pepper, then stir to combine. This one has a smoky flavor.

To make roasted garlic aioli: roast a head of garlic. Preheat an oven to 450F, then cut the top of a head of garlic off, exposing the cloves below. Place the head of garlic on a square of tin foil, then drizzle with 1 Tbsp olive oil. Cover tightly with foil, then roast until tender and nutty, about 45 minutes. The most important note is that you have to ensure that the roasted garlic has cooled completely to room temperature before moving on. You cannot make this with hot or even warm roasted garlic. Once cooled, add egg, lemon juice, roasted garlic (just squeeze it out of the skin), and canola oil to the blender. Once smooth, continue by streaming in olive oil, whisking the entire time.

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