5.0 from 39 votes
How to Make Aioli
Learn how to make homemade aioli in the food processor. Authentic and versatile aioli dip and spread uses just a few kitchen pantry staples!
Prep Time
5 mins
Total Time
5 mins
Servings: 12 servings
Calories: 264 kcal
Course:
Condiments
Cuisine:
French
Ingredients
- 2 garlic cloves
- 3 egg yolks
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice or white vinegar
- ½ teaspoon salt
- 1 ½ cups oil canola, safflower, grapeseed
Instructions
- Place the garlic, egg yolks, Dijon mustard, salt, and vinegar in the bowl of a food processor.
- Run the food processor until everything is well blended, stopping to scrape down the bowl as necessary.
- While the food processor is running, slowly stream in the oil until it has been fully incorporated and it starts to look creamy
- Taste and adjust the seasoning as needed.
Cup of Yum
Notes
- Storage: Store any leftovers in an airtight container. They will last up to 10 days in the fridge.
- Photo Credit: Erin Jensen
Nutrition Information
Calories
264kcal
(13%)
Carbohydrates
1g
(0%)
Protein
1g
(2%)
Fat
29g
(45%)
Saturated Fat
2g
(10%)
Cholesterol
49mg
(16%)
Sodium
113mg
(5%)
Potassium
5mg
(0%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
65IU
(1%)
Vitamin C
1mg
(1%)
Calcium
7mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 264
% Daily Value*
| Calories | 264kcal | 13% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 29g | 45% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 49mg | 16% |
| Sodium | 113mg | 5% |
| Potassium | 5mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 65IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.