My homemade aioli is thick, rich, and super garlicky ~ and you can make it in 30 seconds! (Seriously, your friends will think you went to culinary school.)
what is aioli?
Aioli ~ ai (garlic) oli (oil) is a creamy emulsion of garlic and oil from Spain, France, and Italy. It’s used as a dip for raw or steamed veggies, fried food, meats and fish, and as a spread for burgers and sandwiches of all kinds. I spent a couple of days experimenting with multiple recipes and firmly believe that this is the perfect formula and method for making it. You’re welcome!
what you’ll need
- olive oil ~ an extra virgin olive oil will yield a stronger flavor than a regular or ‘pure’ blend.
- fresh garlic ~ use big, juicy cloves.
- egg ~ I use a pasteurized egg which avoids any of the possible risks associated with raw eggs.
- lemon juice ~ adds a touch of acidity.
- salt ~ brings it all together.
Oh, and don’t forget the immersion blender ~ it’s the secret to perfect 30 second aioli.
a creamy, garlicky dipping sauce in no time
If you’re trying to make aioli the old fashioned way, with a mortar and pestle or a bowl and a whisk, it’s not an easy task. I went through bottles of olive oil and multiple heads of garlic trying to get it right. But once you try this recipe (based on my 30-second mayonnaise) you’ll be amazed at how utterly simple the process is. And the result? Pure garlicky perfection.
how is aioli different from mayonnaise?
Mayonnaise is an emulsion of egg and vegetable oil.
Aioli is very similar to mayo except that it’s made with extra virgin olive oil and includes lots of fresh garlic.
So while the texture may be quite similar between the two epic sauces, the flavor is night and day. The flavor of olive oil and the sharp pungency of the garlic make aioli an intensely pleasurable experience. Once you start dipping, there’s no stopping!
aioli troubleshooting and faqs
Can I use the egg yolk instead of a whole egg?
I tried that and it did not work as well for me. My aioli was thin.
Why didn’t my aioli thicken?
Several things could have caused this:
~ Did you use an immersion blender? This is the best tool.
~ Did you use a narrow jar that just fits the head of your immersion blender?
~ Was your egg cold from the fridge? It needs to be at room temperature for the process to work best.
Can I make a vegan aioli?
I suggest using my recipe for vegan mayonnaise, just use olive oil and add garlic.
Can I flavor my aioli?
Yes, you can mix in mustard, or spices and herbs like saffron, thyme, basil, etc.
Can I do this in a blender?
It depends on your blender. I can do it with my Vitamix, but I find the immersion blender is easier to use, more dependable, and easier to clean.
Can I use another type of oil besides olive oil?
Yes. Olive oil gives the traditional flavor but any liquid vegetable oil can be used.
I can’t tolerate raw garlic, can I roast it first?
Yes, that makes a wonderful aioli. Slice the tip end off a head of garlic to expose the cloves, then place on foil, and drizzle with olive oil. Bring the foil up to loosely wrap the garlic and roast in a 400F oven for about 30-40 minutes. The garlic cloves will slip out of their skins and are ready to use. Roasted garlic is milder than fresh, so you can use more cloves…up to the whole head!
How long will aioli last?
Plan to use it within a week to 10 days.
how we love to serve aioli
Making homemade aioli is only half the fun ~ you’re going to have a blast eating it up!
The traditional way to serve aioli is as a dip for wonderful spring veggies like artichokes, radishes, etc. It’s perfect with whatever crudités you love.
Aioli goes great with fried food, from fish to mushrooms, zucchini, even fried olives! It’s the ideal dip for everybody’s favorite fried food, French fries and onion rings.
Aioli can be served alongside salmon and shrimp.
Spread it on burgers and sandwiches.
more 30-second sauces ~ happy dipping!
- How to Make 30 Second Mayonnaise
- 30 Second Béarnaise Sauce
- How to Make Vegan Mayonnaise
- 30 Second Caesar Salad Dressing Recipe
- Irish Fish Cakes with 30 Second Tartar Sauce
- 30 Second Hollandaise Sauce
30-Second Homemade Aioli
5 from 6 votes
My homemade aioli is thick, rich, and super garlicky ~ anyone can make this no fail recipe in 30 seconds. But seriously, you're friends will think you went to culinary school!
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Prep Time:5 minutes minutes
Total Time:5 minutes minutes
Servings: 1.25 cups
Equipment
immersion blender
Ingredients
- 2/3 cup olive oil Note: use extra virgin olive oil for a more pronounced olive oil flavor.
- 1 large egg, at room temperature Note: I use pasteurized eggs for safety. They have been heated just enough to kill off any potential harmful bacteria so they are completely safe to eat without cooking.
- 4 cloves garlic, peeled
- 1 tsp lemon juice
- pinch salt, or to taste
Instructions
Add all of the ingredients to a wide mouthed jar that will just fit the head of your immersion blender. Do not use a bowl or other wider container for this, it's important to use a vessel that just fits your immersion blender.
Put the head of the immersion blender at the bottom of the jar, turn it on. Keep the head of the blender at the bottom of the jar until your aioli starts to emulsify, then gently move it up and down and around until the entire mixture is emulsified and quite thick. That's it!
Give your aioli a stir and taste to see if you'd like to adjust the salt or lemon juice.
Keep it tightly covered in the refrigerator for up to a week. The aioli will thicken further as it chills.
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Course: condiment
Cuisine: French
Author: Sue Moran
Keyword: appetizer, Mediterranean, sauce
Nutrition
Serving: 1 Tbsp · Calories: 68 kcal · Carbohydrates: 1 g · Protein: 1 g · Fat: 7 g · Saturated Fat: 1 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 5 g · Trans Fat: 1 g · Cholesterol: 9 mg · Sodium: 18 mg · Potassium: 6 mg · Fiber: 1 g · Sugar: 1 g · Vitamin A: 14 IU · Vitamin C: 1 mg · Calcium: 3 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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