Making aioli at home could not be easier. For a classic aioli recipe, you’ll need 5 ingredients along with Kosher salt and black pepper. Truly, you likely already have everything on hand!
But first, what is aioli? Aioli is a thick, creamy blended sauce similar to mayonnaise, but richer. While mayonnaise consists of canola oil and egg, aioli recipes include garlic and extra virgin olive oil, as well. The garlic gives aioli a bit of a sharp bite, while the extra virgin olive oil gives a more robust flavor (versus mayonnaise, made with only a light, neutral oil).
Combine an egg, garlic, canola oil, and fresh lemon juice in a Zwilling Enfinigy Personal Blender or food processor, then pulse until super thick. This is your chance to season it — flavor suggestions below! — then emulsify with olive oil until you’re left with the most glorious, flavorful condiment you can imagine.
Bonus? Aioli is naturally gluten free and dairy free! Make this once, and we promise you’ll keep it on hand year round.
*This post was sponsored by Zwilling. All opinions are my own. I only support and promote brands that I believe in and use in my own kitchen – I hope you’ll check them out! Thank you for supporting the brands that make Well Seasoned possible.
The Only Aioli Recipe You’ll Ever Use Again
This is our classic aioli recipe, but we are providing some fun variations below so you can mix and match the flavors based on what you’re serving it with!
Ingredients For Homemade Aioli
- 1 egg
- Fresh lemon juice
- A garlic clove
- Canola oil
- Extra virgin olive oil
- Kosher salt + black pepper
Again, we’re sharing variations below! One of our favorite additions is fresh tarragon! Tarragon aioli literally goes well with everything! But check out our other suggestions below, including jalapeño aioli (you’ll love the spice!!), roasted garlic aioli, and chipotle aioli. There’s a little something for everyone!
How To Make Aioli
- Blend the ingredients. Combine 1 egg, a chopped garlic clove, 4 tsp fresh lemon juice, and ½ cup canola oil in the cup of a Zwilling Enfinigy Personal Blender. Seal tightly with lid, then secure onto the base of the blender. Process until smooth and thick. Note: you can let the blender run independently, it will shut off when done!
- Stream in olive oil. 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.
That’s it! You just learned how to make aioli! From here the variations are endless. You can add fresh herbs, citrus zest, grilled or charred peppers, spices, flavored salts and oils — anything you want!
How To Store Homemade Aioli
Store aioli in a tightly sealed container in a refrigerator. No need to worry about the aioli breaking or changing color. If anything, you might need to give it a stir before serving to help loosen it up a bit again.
How Long Will Aioli Keep?
When properly stored, homemade aioli will keep for up to 4 days. Note that the flavor will intensify the longer it sits. For instance, jalapeño aioli will become spicier over time, whereas garlic aioli we become much more pungent.
Discard aioli after this time. Because the recipe uses a raw egg, you want to consume or use the aioli within the designated amount of time. Freshest is best!
Can You Freeze Aioli?
No! Anything emulsified with oil (dressings, vinaigrettes, homemade mayonnaise, and of course, aioli) will break and separate when frozen. When you pull it out of the freezer and allow it to thaw, it will be a total mess. We do not recommend freezing aioli.
Tarragon Aioli
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, then whisk in extra virgin olive oil.
This is our go-to aioli for California club sandwiches, egg benedicts, and butter poached cod!
Jalapeño Aioli
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 — yes, straight into the Zwilling Enfinigy Personal Blender cup. Blend, then continue streaming and whisking in the olive oil, then seasoning with Kosher salt and black pepper.
Easy, but immensely flavorful spicy jalapeño aioli!
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.
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 Zwilling Enfinigy Personal Blender. Once smooth, continue by streaming in olive oil, whisking the entire time.
How To Use Aioli
Oh, the possibilities are endless! Here are a few of our favorite ways to enjoy homemade aioli:
- As a dip for french fries, sweet potato fries, or potato wedges!
- On sandwiches, wraps, or as a final drizzle for pizza!
- Folded into scrambled eggs (trust me!) or drizzled over crab cake benedict
- Used in place of tartar sauce or mayonnaise for dishes like lobster rolls, tuna salad, or egg salad.
This homemade classic aioli recipe is the stuff of dreams! It is unbelievably rich, creamy, and has an intense garlic flavor that we just adore. Be sure to try each version (though we kind of think you should start with the tarragon or jalapeño variations!), then please let us know by leaving a review and rating below!
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For more sauces we love, check out the following:
- Cilantro chimichurri
- Chermoula
- Spicy mayo
- Ramp pesto
- Ginger scallion sauce
- Homemade cocktail sauce
- Arugula pesto
- Classic chimichurri
How To Make Aioli Recipe
Equipment
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 or canola oil
- ½ cup extra virgin olive oil
- ½ tsp Kosher salt
- ¼ tsp freshly ground black pepper
Instructions
- 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.
Notes
- 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.
I think I did something wrong cause it doesn’t taste good and has a powerful extra virgin olive oil taste. No garlic and a tiny bit of the lemon.
No idea what happened but I am going to try again another time, right now I’m disappointed. More in myself than at this recipe.