Description
A classic garlic aioli made without mayo using eggs, oil, fresh garlic, and lemon juice. This rich, creamy sauce comes together in minutes and works equally well as a dip, spread, or base for flavored aioli variations.
Ingredients
Units
Scale
- 1/2 cup olive oil
- 1/2 cup neutral oil (canola, vegetable, or safflower)
- 1 whole pasteurized egg
- 1 pasteurized egg yolk
- 1 large garlic clove
- 1 tablespoon fresh lemon juice
- 1 teaspoon kosher salt
Instructions
Food Processor Method
- Add the egg, egg yolk, garlic, lemon juice, and salt to the bowl of a food processor. Pulse a few times to combine.
- With the processor running on high, slowly drizzle in the oil in a thin, steady stream.
- Continue blending until the mixture thickens into a smooth, creamy aioli.
- Taste and adjust salt or garlic if needed, then pulse briefly to finish.
Immersion Blender Method
- Add all ingredients to a tall, narrow container.
- Place the immersion blender at the bottom of the container and blend on high.
- Keep the blender at the bottom for a few seconds, then slowly lift and lower it until the aioli emulsifies and becomes thick and creamy.
- Scrape down the blender, taste, and blend a few seconds more if needed.
Notes
- Use pasteurized eggs for food safety when making aioli with raw egg.
- For sun-dried tomato aioli, blend in about 10 chopped oil-packed sun-dried tomatoes after the aioli has fully emulsified.
- For lemon garlic aioli, add the zest of one lemon along with the juice.
- Prep Time: 5 minutes
- Blend Time: 2 minutes
- Category: Appetizer, sauce
- Method: food processor, Immersion blender
- Cuisine: Mediterranean