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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Homemade garlic aioli with french fries

How To Make Aioli

Posted by: Ari Laing

You can learn how to make aioli at home in just 5 minutes! Aioli is the most perfect rich, creamy condiment. It's made with a fresh egg, lemon juice, garlic, and canola oil, then emulsified with extra virgin olive oil. Use this on sandwiches, wraps, with fries, or anywhere you'd otherwise reach for mayonnaise. GF, DF

recipe +-

Posted by: Ari Laing
Tarragon aioli in a bowl
Print Recipe
5 from 1 vote

How To Make Aioli

You can learn how to make aioli at home in just 5 minutes! Aioli is the most perfect rich, creamy condiment. It's made from a fresh egg, lemon juice, garlic, and canola oil, then emulsified with extra virgin olive oil. Use this on sandwiches, wraps, with fries, or anywhere you'd otherwise reach for mayonnaise. GF, DF
Prep Time5 mins
Cook Time0 mins
Total Time5 mins
Course: Condiment, Sauce
Cuisine: French
Keyword: garlic aioli, homemade aioli, jalapeño aioil, tarragon aioli
Servings: 8 servings
Calories: 251kcal
Author: Ari Laing

Equipment

  • Zwilling Enfinigy Personal Blender
  • Large bowl
  • Whisk

Ingredients

  • 1 large egg
  • 4 tsp fresh lemon juice
  • 1 garlic clove finely chopped
  • ½ cup canola oil
  • ½ cup extra virgin olive oil
  • ½ tsp Kosher salt
  • ¼ tsp freshly ground black pepper

Instructions

  • 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.

Notes

  • If you do not have a personal sized blender, you can make this in a food processor fitted with blade attachment.
  • 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.

Nutrition

Calories: 251kcal | Carbohydrates: 1g | Protein: 1g | Fat: 28g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 147mg | Potassium: 7mg | Fiber: 1g | Sugar: 1g | Vitamin A: 31IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!