Creamy Homemade Aioli (Blender Method)

4.41 from 5 reviews

Creamy Homemade Aioli (Blender Method)

Rich, creamy, and intensely garlicky, this easy homemade aioli is far better than anything store-bought. Made in a blender with five simple ingredients, it’s quick, foolproof, and endlessly versatile.

Prep5

Cook0

Total5

Course: Condiment, Sauce

Cuisine: French

Diet: Gluten Free

Keyword: chef-tested sauce, garlic aioli, jalapeño aioil, restaurant-worthy recipe, tarragon aioli

Servings: servings

Calories: 251kcal

Author: Ari Laing

Equipment

Personal blender or food processor fitted with blade attachment

Large bowl

Whisk

Ingredients

1 large egg
4 tsp fresh lemon juice
1 garlic clove, finely chopped
½ cup canola oil, or other light, neutral oil
½ cup extra virgin olive oil
½ tsp Kosher salt
¼ tsp freshly ground black pepper
Optional: chopped fresh herbs (such as tarragon)—2 Tbsp

Instructions

Aioli (food processor): Blend 1 egg, 1 chopped garlic clove, 4 tsp lemon juice, and ½ cup canola oil. With the machine running, slowly drizzle in another ½ cup canola oil until thick.
Aioli (personal blender): Blend 1 egg, garlic, lemon juice, and ½ cup canola oil until thick (about 2 minutes).
Aioli (immersion blender): Place 1 egg, garlic, and lemon juice in a jar. Add ½ cup canola oil. Blend from the bottom up until emulsified.
Finish (for all above methods): Transfer to a bowl and slowly whisk in ½ cup extra virgin olive oil. Season with 2 Tbsp fresh herbs (optional), ½ tsp Kosher salt, and ¼ tsp black pepper. Serve or refrigerate.

Notes

Make-Ahead: Aioli can be made up to 4 days in advance.
Storage: Store in an airtight container in the refrigerator for up to 4 days.
Freezing: Not recommended, as the emulsion may break when thawed.
Flavor Variations:
- Spicy Sriracha Aioli -- Add 1-2 teaspoons sriracha or hot sauce.
- Herb Aioli -- Blend in fresh basil, parsley, or dill.
- Truffle Aioli -- Stir in a drizzle of truffle oil.
- Smoky Chipotle Aioli -- Mix in ½ teaspoon smoked paprika and a teaspoon of adobo sauce.

Nutrition

Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!