Easy Garlic Aioli from Scratch
My easy aioli recipe is made with an immersion blender, a much easier way to get that perfect, creamy consistency. Whip up this easy garlic aioli sauce to dip, schmear, and top any dish. It's a creamy sauce that packs a ton of flavor with fresh lemon and punchy garlic and goes well with just about anything!
Servings: 1 cup
Calories: 136kcal
Ingredients
- 1-2 garlic cloves pressed or minced
- Pinch of kosher salt
- Juice of ½ lemon
- 2 fresh egg yolks at room temperature
- 1 cup extra virgin olive oil
- Kosher salt and freshly ground black pepper to taste
Instructions
- Place the 2 pressed garlic cloves, 2 egg yolks, ¼ teaspoon kosher salt, and juice of ½ a lemon into a measuring cup or wide-mouth mason jar for an immersion blender or the bowl of a food processor, if using.
- Blend the egg yolk mixture together for about 30 seconds to activate the thickening qualities in the yolks.
- Pour in the olive oil, then blend with the immersion blender (move the blender up and down in the jar or food processor to get the oil well incorporated) for a minute, then check on the consistency. It should be smooth, creamy, and thick, like a slightly-loose mayonnaise.
- Give a taste, and season with kosher salt and black pepper to taste.
- Keep the garlic aioli in an airtight container in the fridge for up to a week.
Notes
Variations, Substitutions, and Pro Tips
Don't want the flavor that extra virgin olive oil flavor? Use a more neutral oil like avocado oil, vegetable oil, or canola oil. Room temperature egg yolks work best to make the aioli thick and creamy. Got those green sprouts in your garlic? Remove them. They have a bitter flavor. Can't handle raw garlic? Make roasted garlic aioli instead with a roasted head of garlic, which is mild, mellow, and delicious!Nutrition
Serving: 1tablespoon | Calories: 136kcal | Carbohydrates: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 12g | Cholesterol: 23mg | Sodium: 34mg | Sugar: 2g