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How to make aioli in the blender
4.8 from 168 votes

How to make aioli in the blender

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.

Prep Time
10 mins
Total Time
10 mins
Course: Condiments
Cuisine: French, Spanish, International

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

    Cup of Yum
  1. Combine the egg, garlic, some salt and a couple tablespoons of oil in a blender or food processor, pulse until mixed.
  2. Continue blending and add the oil slowly until the aioli begins to thicken.
  3. Add the lemon juice and additional oil, continue blending until you reach the desired consistency.
  4. Taste and add additional salt if needed.
  5. 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.