How to Make Homemade Aioli
User Reviews
4.7
-
Prep Time
10 mins
-
Total Time
10 mins
-
Servings
4 servings
-
Calories
353 kcal
-
Course
Condiments
-
Cuisine
American
How to Make Homemade Aioli
Description
How to Make Homemade Aioli uses egg yolks combined with dry mustard, kosher salt, and fresh lemon juice to create a stable base. Slowly drizzling in extra virgin olive oil while blending or processing forms a thick, creamy emulsion typical of aioli. Optional ingredients such as minced garlic can be added to the base or replaced by additions like roasted garlic, herbs, sundried tomatoes, or spices to create flavor variations. This flexibility makes the aioli adaptable for different culinary uses, from dipping sauces to sandwich spreads.
The recipe emphasizes careful oil incorporation over a few minutes to ensure the sauce does not break. Once mixed, the aioli should be stored refrigerated in an airtight container and consumed within 1 to 2 weeks to maintain freshness safely. Avoid leaving it out at room temperature for extended periods and do not freeze it, as the texture may change.
Flavored variations include garlic and chive, rosemary garlic, basil, and Southwestern chipotle, each bringing distinctive accents while relying on the same creamy mayonnaise-like base. This homemade version allows control over ingredients and personalization beyond commercial aioli or mayonnaise options.
Ingredients
Aioli Base
- 2 egg yolk
- 1/2 teaspoon mustard powder dry
- 1/2 teaspoon kosher salt
- lemon juice of 1/2 lemon
- 2 garlic minced (optional, cloves
- 2/3 cup extra virgin olive oil or avocado oil
Additional Mix-ins (see notes below)
- lemon zest 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
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
- Store homemade aioli in an airtight container in the refrigerator for up to 1-2 weeks.
- Do not leave aioli at room temperature for more than 1-2 hours to maintain safety.
- Do not freeze aioli; freezing may affect its consistency.
- Variations include adding roasted garlic, fresh herbs, chipotle peppers, sundried tomatoes, or spices to customize flavor.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.7
You'll Also Love
