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Creamy Homemade Aioli (Blender Method) Recipe

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4.1 from 58 reviews

This creamy homemade aioli is a simple, flavorful garlic mayonnaise made using a blender or food processor. Ready in just 5 minutes, this classic condiment combines fresh lemon juice, garlic, and a blend of canola and extra virgin olive oils to create a smooth, rich sauce perfect for sandwiches, dips, or drizzling over grilled vegetables and seafood.

  • Total Time: 5 minutes
  • Yield: 8 servings

Ingredients

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: 2 Tbsp chopped fresh herbs (such as tarragon)

Instructions

  1. Prepare the base: In your chosen blender or food processor, add 1 large egg, 1 finely chopped garlic clove, 4 teaspoons of fresh lemon juice, and ½ cup of canola oil. This forms the base of your aioli, combining the key flavors and starting the emulsification process.
  2. Emulsify the oil: With the machine running, slowly drizzle in the remaining ½ cup of canola oil. For a food processor, steadily pour the oil until the mixture thickens. If using a personal blender, blend continuously for about 2 minutes until thick. For an immersion blender, place all ingredients in a tall jar and blend from the bottom up until emulsified and creamy.
  3. Finish and season: Transfer the thickened mixture to a bowl. Slowly whisk in ½ cup of extra virgin olive oil to add richness and depth. Season the aioli with ½ teaspoon of Kosher salt and ¼ teaspoon of freshly ground black pepper. Stir in 2 tablespoons of chopped fresh herbs like tarragon, if desired, to add a fresh herbal note.
  4. Serve or store: The aioli is ready to use immediately. Serve it as a dip, spread, or sauce. Alternatively, refrigerate it in an airtight container for up to 3 days. Always keep it chilled to maintain freshness and food safety.

Notes

  • Use fresh eggs and consume the aioli within 3 days due to raw egg content.
  • If concerned about raw eggs, use pasteurized eggs to reduce risk.
  • Canola oil is preferred for its neutral flavor, but any light oil can be substituted.
  • Extra virgin olive oil is added last to maintain its flavor and prevent bitterness.
  • Variations include adding mustard or different herbs for customized flavor.
  • Whisking in oil slowly is crucial to avoid breaking the emulsion.
  • Author: ELLA
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Category: Sauce
  • Method: Blending
  • Cuisine: Mediterranean

Find it online: https://ellarecipe.com/creamy-homemade-aioli-blender-method-recipe/