How to make aioli in the blender
User Reviews
4.8
168 reviews
Excellent
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Prep Time
10 mins
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Total Time
10 mins
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Course
Condiments
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Cuisine
French, Spanish, International
How to make aioli in the blender
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This blender aioli recipe creates a creamy, garlicky sauce made by slowly emulsifying oil into egg and crushed garlic. The lemon juice adds brightness while salt balances the richness. The use of a blender or food processor helps combine ingredients efficiently, building a thick texture as oil is incorporated gradually. This makes a versatile condiment that can complement many dishes needing a smooth, rich garlic flavor.
Description
Aioli is made by blending whole egg, egg yolk, crushed garlic, salt, and oil in a blender or food processor. Starting with a small amount of oil blended in pulsed increments, the mixture begins to emulsify and thicken. Lemon juice is added for acidity to brighten the flavor, and more oil is slowly integrated to achieve a creamy consistency. The thickening should become gradual and slow towards the end of blending, signaling proper emulsion and texture.
This aioli can be stored refrigerated, and its flavor intensifies with crushed garlic. If the sauce fails to thicken, adding another egg can help restart the emulsion process. It is useful as a spread or dip to enrich various meals.
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Ingredients
- 1 egg + 1 egg yolk
- 4 garlic crushed - add more or less based your love for garlic, cloves
- 2/3 to ¾ cup olive oil or mix of regular olive oil and avocado oil, can also use light olive oil for a lighter flavor
- 1 tablespoon lemon juice fresh
- salt to taste
Instructions
- Combine the egg, garlic, some salt and a couple tablespoons of oil in a blender or food processor, pulse until mixed.
- Continue blending and add the oil slowly until the aioli begins to thicken.
- Add the lemon juice and additional oil, continue blending until you reach the desired consistency.
- Taste and add additional salt if needed.
- Towards the end it should blend very slowly o barely at all – the aioli will also thicken even more when refrigerated.
Notes
- For a successful emulsion, add the oil slowly while blending to allow the aioli to thicken properly.
- If the aioli does not thicken, try adding another egg to rescue the sauce.
- Adjust crushed garlic amount to suit your preference for garlic intensity.
- Chill the aioli after blending to thicken it further before serving.
Genuine Reviews
User Reviews
Overall Rating
4.8
168 reviews
Excellent
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