Aioli is essentially a garlic infused mayonnaise. After having some store bought Aioli, I knew I had to make it from scratch and keep it on hand. Aioli is made with olive oil and garlic and has immense flavor! Let me show you how to make Aioli!
We love tuna and egg salad in our home. With that being said, we go through a good amount of mayo. I have made homemade mayo for years. https://therosehomestead.com/how-to-make-homemade-mayonnaise/ Although homemade mayo is delicious, after having Aioli, I will never go back!
I have found that the easiest way to make aioli or mayo is with an immersion blender. You can also make it with a food processor or a high speed blender.
To make homemade aioli, you will need:
- Olive oil
- Lemon juice or dijon mustard
The key to a great aioli is lots and lots of garlic and that the garlic is grated so that it is super fine and the juices get crushed out.
To make the Aioli, start by putting the egg, salt, and mustard/lemon juice in a wide mouth mason jar. Grate the garlic over the jar with a zester grater or very fine grater.
Pour the oil over the mixture.
Using the immersion blender, put the end all the way down in the jar. Start the blender and move it slightly up and down. In seconds, the aioli will be thick and creamy!
Store your Aioli in the fridge for up to a week.
- 1 room temperature egg
- 1/2 tsp salt
- 2 cloves of garlic
- 1 tbsp lemon juice or dijon mustard
- 3/4 cup olive oil
- In a wide mouth mason jar, add the egg, salt, and mustard or lemon juice.
- Grate garlic over a zester grater into the jar.
- Pour olive oil over the mixture.
- Put the end of the immersion blender in the jar and start. Move up and down slightly to process thoroughly.
- Store, covered in fridge for up to a week.
The lemon juice or mustard are used as an emulsifier. Both work equally well.
Nutrition InformationYield 16 Serving Size 1
Amount Per Serving Calories 95Total Fat 10gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 9gCholesterol 12mgSodium 87mgCarbohydrates 0gFiber 0gSugar 0gProtein 0g