This easy homemade aioli recipe only takes two minutes and will forever change the way you think about mayonnaise and aioli. Plus, the flavor possibilities are endless.
Have you ever had one of those moments when you try something new and you don’t know how you ever lived without it? That’s how I feel about this aioli. I mean, I’ve had aioli before. I’ve made countless mediocre aioli recipes that required store-bought mayo, and I’ve been perfectly fine with it. I had always wondered what restaurants were doing to make their chipotle mayo or or their garlic aioli so much better than the crap I made at home, and I’ve finally found the answer.
That’s it. Instead of using store bought mayonnaise as the base for my aioli and other sauces, I simply throw a few extra ingredients into a cup and blend it with my immersion blender. It makes a creamy, thick sauce that you could literally eat with a spoon. It’s that good. And, it only takes a few minutes to make it.
What are the ingredients of aioli sauce?
That’s simple. You start with eggs – one egg and the yolk of a second egg – and add oil, lemon juice, a little salt and whatever flavorings you want to add. Obviously, garlic comes to mind, but the options are endless, and I intend to try them all. So far, I’ve done added garlic, chipotle, black pepper and Sriracha to my homemade aioli, but I’ve been brainstorming quite a few other options.
Of course, I’m going to let you know how they turn out too, but for now, I thought I would share my basic homemade aioli recipe to get your started.
What is the best oil to make homemade aioli with?
Don’t use your extra virgin olive oil for homemade aioli. It has way to much flavor and will completely over power any flavors you might want to taste. I made this mistake the first time, and I had to throw the whole thing away. Try a light oil like canola or light olive oil. I always use canola oil because that’s what we normally have at home (other than extra virgin olive oil).
How to do you fix broken aioli?
Even though making homemade aioli is really easy, you can break it. This is done when you over whip the eggs. They lose their structure and the whole thing turns into a runny mess. If this happens to you, simply add an extra egg yolk and blend again – for the shortest amount of time possible.
- 1 cup oil
- 1 egg
- 1 egg yolk
- 1 tablespoon Dijon mustard
- 2 teaspoons lemon juice
- 1/2 teaspoon coarse salt
- 1 garlic cloves (or 1 1/2 teaspoons minced garlic)
- Place all ingredients in a large cup.
- Blend with an immersion blending, working from the bottom up, until ingredients are combined and thick.