Description
This easy homemade aioli recipe combines just five simple ingredients to create a creamy, flavorful sauce in only 5 minutes. Perfect as a dip, spread, or accompaniment to your favorite dishes, this aioli uses fresh lemon juice, garlic, a blend of canola and extra virgin olive oil, and optional fresh herbs to add a delicious touch with minimal effort.
Ingredients
Scale
Base
- 1 large egg
- 1 garlic clove, finely chopped
- 4 tsp fresh lemon juice
Oils
- ½ cup canola oil (or other light, neutral oil such as grapeseed oil)
- ½ cup extra virgin olive oil
Seasoning
- ½ tsp Kosher salt
- ¼ tsp freshly ground black pepper
- Optional: 2 Tbsp chopped fresh herbs such as tarragon
Instructions
- Combine initial ingredients: In a food processor, personal blender, or immersion blender cup, combine 1 large egg, 1 finely chopped garlic clove, 4 tsp fresh lemon juice, and ½ cup canola oil. For the food processor or personal blender, blend until smooth and thick, about 2 minutes. For the immersion blender, place the blender head at the bottom and slowly emulsify by lifting and lowering until fully blended and thick.
- Slowly add olive oil: Transfer the mixture into a large mixing bowl and, using a whisk, very slowly drizzle in ½ cup extra virgin olive oil while continuously whisking. This gradual addition is critical for proper emulsification, allowing the mixture to thicken and become creamy.
- Season the aioli: Once fully combined and thick, stir in ½ tsp Kosher salt, ¼ tsp freshly ground black pepper, and optionally 2 Tbsp chopped fresh herbs like tarragon for added flavor.
- Serve or store: Serve the aioli immediately as a dip or spread, or refrigerate for later use to allow flavors to meld further. Keep refrigerated and consume within a few days for best freshness.
Notes
- Use fresh lemon juice for best flavor and proper emulsion.
- Ensure the egg and ingredients are at room temperature to help with emulsification.
- You can substitute canola oil with grapeseed or other light, neutral oils if preferred.
- If the aioli breaks (separates), start with a fresh egg yolk in a clean bowl and gradually whisk in the broken aioli to re-emulsify.
- For a garlic milder flavor, roast the garlic before chopping.
- Consume homemade aioli within 3-4 days and keep refrigerated due to the raw egg content.
- Prep Time: 3 minutes
- Cook Time: 2 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Mediterranean
Keywords: aioli, homemade aioli, garlic sauce, lemon aioli, easy aioli, creamy sauce, Mediterranean sauce, homemade sauce
