Name: Easy Homemade Aioli Recipe
Prep time: 3 min
Cook time: 2 min
Total time: 5 min
Cuisine: Mediterranean
Ingredients: 1 large egg; 1 garlic clove, finely chopped; 4 tsp fresh lemon juice; 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

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Introduction

Easy homemade aioli is a creamy, garlicky sauce that comes together in just five minutes with only five ingredients. It’s perfect as a dip, spread, or accompaniment to your favorite dishes. This recipe yields about eight servings and can be made with simple kitchen tools.

A white bowl with a thin brown rim holds a creamy sauce with a smooth, thick texture. The sauce is pale yellow with small green herb pieces scattered throughout, creating a speckled look. A silver spoon with a black handle rests inside the bowl, partially covered by the sauce. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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)

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

Step 1: If using a food processor, combine the egg, chopped garlic, lemon juice, and ½ cup canola oil in the bowl fitted with the blade attachment. With the processor running, slowly drizzle in the remaining ½ cup canola oil until the mixture is smooth and thick, scraping down the sides as needed. Proceed to step 4.

Step 2: If using a personal blender, combine the egg, garlic, lemon juice, and ½ cup canola oil in the blender cup. Process for about 2 minutes until smooth and thick. Proceed to step 4.
Step 3: For an immersion blender, place the egg, garlic, and lemon juice in the bottom of a tall container. Pour ½ cup canola oil on top. Insert the immersion blender at the bottom and turn it on. Slowly lift and lower the blender until all the oil emulsifies and the mixture thickens. Proceed to step 4.
Step 4: Transfer the mixture to a large bowl. Very slowly whisk in the ½ cup extra virgin olive oil, adding it a few drops at a time or in a slow, steady stream to ensure proper emulsification. Once fully incorporated, stir in the fresh herbs if using, along with the salt and black pepper. Mix well and serve immediately or refrigerate.

Tips & Variations

Use fresh lemon juice for the brightest flavor and best emulsification.
If you prefer a milder garlic flavor, gently sauté the garlic before adding it to the mixture.
Swap out the fresh herbs for basil, parsley, or chives for different flavor profiles.

Make sure to add the olive oil very slowly to avoid breaking the emulsion.

Storage

Store aioli in an airtight container in the refrigerator for up to 3 days. Give it a good stir before serving. Because it contains raw egg, consume it within this time frame and keep it chilled. Reheat is not recommended; serve cold or at room temperature.

How to Serve

A shallow white bowl with a thin gold rim holds a creamy yellow sauce with small green herb pieces mixed throughout. A silver spoon with a black handle rests inside the bowl, partially submerged in the sauce, with sauce coating part of its curved surface. The bowl sits on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use mayonnaise instead of making aioli from scratch?

While mayonnaise can be a shortcut, homemade aioli has a fresher, more vibrant garlic and lemon flavor. Mayonnaise lacks the depth and creaminess of freshly blended aioli, but it can work in a pinch.

Is it safe to use raw egg in this recipe?

This recipe uses raw egg, so it’s important to use the freshest eggs possible and store the aioli properly. If you’re concerned about raw egg safety, use pasteurized eggs or an egg substitute designed for raw consumption.