Easy Homemade Basil Aioli with Lemon and Garlic
User Reviews
5
-
Prep Time
15 mins
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Servings
16 servings
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Calories
130 kcal
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Course
Salad, Condiments
Easy Homemade Basil Aioli with Lemon and Garlic
Description
This aioli combines egg yolks and finely minced garlic blended with lemon juice and vinegar until frothy. Olive oil is slowly incorporated to create a thick, creamy emulsion. Fresh basil, chives, parsley, and anchovy fillets are added midway, providing herbal aroma and savory depth. Lemon zest and black pepper round out the flavor.
The aioli’s texture is thick and smooth, with the bright acidity of lemon and the fresh herbal notes offsetting the richness of olive oil and eggs. The garlic adds a sharp edge balanced by the anchovies' salty umami, making the sauce flavorful yet balanced. This aioli requires careful oil addition to prevent breaking.
Ideal as a condiment or dip, it enhances sandwiches, grilled meats, or roasted vegetables. It can be served immediately or chilled for up to 7 days in an airtight container. If it breaks during preparation, specific correction techniques can restore its texture.
Ingredients
- 2 egg yolk
- 1 garlic clove, finely minced
- 1 c basil
- 1 c chives
- 1 c parsley
- 1 c olive oil
- 1 teaspoon lemon zest
- 3 tablespoon lemon juice
- 1 tablespoon sherry vinegar (Red wine vinegar is a fine substitute)
- 4 anchovy fillet
- 1 teaspoon black pepper
- ½ teaspoon salt (Add after anchovies and adjust to taste as needed)
- 6 drops hot sauce tobasco
Instructions
- Using a high powered blender, food processor or whisk, blend egg yolks and garlic. Add lemon juice and vinegar and whisk until light and frothy.
- With blender running or while whisking, slowly start adding oil. Start with a few drops at a time until it starts thickening and then you can start adding it faster.
- Once half of oil has been incorporated, add the remaining ingredients except salt and then continue blending and adding oil until finished. If sauce gets too thick, add a little water a teaspoon at a time until desired consistency is reached. Taste and adjust salt blending well after adding.
- Serve immediately or refrigerate up to 7 days stored in a glass jar or other airtight container.
Notes
- Add the olive oil very slowly during blending to ensure proper emulsification and prevent the aioli from breaking or becoming grainy.
- If the aioli breaks, consult remedies to re-emulsify and restore smoothness.
- Use fresh herbs and high-quality olive oil for best flavor and creaminess.
- Store in an airtight glass container in the refrigerator for up to 7 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 130 kcal
% Daily Value*
| Calories | 130kcal | 7% |
| Carbohydrates | 0.5g | 0% |
| Protein | 1g | 2% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 25mg | 8% |
| Sodium | 75mg | 3% |
| Potassium | 17mg | 0% |
| Fiber | 0.1g | 0% |
| Sugar | 0.1g | 0% |
| Vitamin A | 113IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 8mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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