How to Make Homemade Aioli
User Reviews
4.7
246 reviews
Excellent
-
Prep Time
10 mins
-
Total Time
10 mins
-
Servings
4 servings
-
Calories
353 kcal
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Course
Condiments
-
Cuisine
American
How to Make Homemade Aioli
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Learn how to make homemade aioli with variations that are sure to bring incredible flavor to your favorite sandwiches or burgers, are perfect for dipping fries, chicken tenders, and meatballs, and can even be used to marinate meats before grilling!
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Ingredients
Aioli Base
- 2 egg yolks
- 1/2 teaspoon dry mustard
- 1/2 teaspoon kosher salt
- Juice of 1/2 a lemon
- 2 garlic cloves, minced (optional)
- 2/3 cup extra virgin olive oil or avocado oil
Additional Mix-ins (see notes below)
- lemon or lime zest
- cranberry sauce
- fresh herbs (basil, rosemary, cilantro)
- Spices (Cajun seasoning, black pepper)
- Sundried tomatoes, roasted red peppers, chipotle peppers, in adobo sauce
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Instructions
- Combine the egg yolks, dry mustard, salt and lemon juice in a food processor or blender and process for 20 seconds.
- With the food processor or blender running, very slowly drizzle in the oil in a thin stream. It should take about 2 minutes to pour all of it in if you are going slowly enough so take your time.
- Add the remaining herbs or spices or other ingredients for whichever aioli variation you desire and process another 20-30 seconds to incorporate completely. Store in an airtight container in the fridge for up to two weeks.
Notes
- Storage: Keep refrigerated for up to 1-2 weeks in an airtight container. Don't leave it out at room temperature for longer than 1-2 hours. Do not freeze.
- Roasted garlic aioli: Omit fresh garlic cloves in base recipe and instead add 1/4 cup roasted garlic.
- Garlic and chive aioli: Add 1 teaspoon chopped chives.
- Southwest chipotle aioli: 1/2 teaspoon chipotle powder or 1 chopped chipotle pepper in adobo sauce and 1/8 teaspoon ground cumin.
- Rosemary garlic aioli: Add leaves from 2 sprigs fresh rosemary, chopped.
- Basil garlic aioli: Add 4 tablespoons chopped fresh basil.
- Sundried tomato and basil aioli: 1 1/2 teaspoons chopped sundried tomatoes in oil, 3/4 teaspoon oil from the tomatoes, and 2 teaspoons chopped fresh basil.
- Cilantro lime aioli: 2 tablespoons chopped cilantro leaves and replace the lemon juice in the recipe with the zest from 1 lime, and 1 tablespoon lime juice.
- Cajun aioli: Add 1/2 tablespoon Dijon mustard, 1 extra clove garlic, 1 tablespoon Herbs de Provence, 1 teaspoon Cajun seasoning, and zest of 1 lemon.
- Red pepper aioli: Add 1/4 cup chopped roasted red bell peppers.
Nutrition Information
Show Details
Calories
353kcal
(18%)
Carbohydrates
1g
(0%)
Protein
2g
(4%)
Fat
39g
(60%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
5g
Monounsaturated Fat
27g
Cholesterol
98mg
(33%)
Sodium
295mg
(12%)
Potassium
18mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
130IU
(3%)
Vitamin C
2mg
(2%)
Calcium
13mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 353 kcal
% Daily Value*
| Calories | 353kcal | 18% |
| Carbohydrates | 1g | 0% |
| Protein | 2g | 4% |
| Fat | 39g | 60% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 27g | 135% |
| Cholesterol | 98mg | 33% |
| Sodium | 295mg | 12% |
| Potassium | 18mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 130IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
246 reviews
Excellent
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