My easy Garlic Aioli recipe is made with only 6 ingredients and takes 5 minutes to make with a stick blender. It is thick, luscious and perfect for serving alongside roast vegetables or fries, as a dip, or on sandwiches. Making your own aioli at home is much easier than it looks and makes you feel like a total pro!
Hi hi! I am just popping in to share my easy garlic aioli recipe with you! I make this all the time at home - it is so quick and easy to whip up, and you can tweak it to your liking to make your own perfect aioli. I always have some sort of mayo based condiment in the fridge - either this or my homemade mayonnaise. They are super quick and easy to whip up. Knowing how to make your own aioli from scratch is a total game changer and much cheaper than the store bought version!
While this isn't a traditional aioli recipe which doesn't include egg, this is what I grew up calling aioli and is what you would get if you ordered it as a side at a restaurant. It is perfect for dipping fries into!
A sneaky wee trick to take the raw garlic tang away
The main time consuming (3 minute) step when you are making my aioli recipe is letting the fresh garlic hang out in the lemon juice for a few minutes before adding the remaining ingredients and blending. This takes the raw garlic bite away from the aioli and lets you have a garlic packed aioli without as much of a strong raw taste.
I also like quite a lemony aioli - you can sub vinegar if you want, or drop it down to 15g of acid of your choice. I like to use wholegrain mustard to get little mustard seeds in the aioli, but a dijon will also work great too.
❤️ Made this recipe and love it? ❤️
I would LOVE for you to leave me a review and star rating below to let me know how you liked it! Also, please make sure to tag me on Instagram!
Answers to your baking questions
Over the years, many of you have asked me questions about:
- baking in grams
- adjusting oven temperatures
- what kind of salt to use
- and many more!
I've curated and answered them all for your easy reference in this frequently asked questions post!
5 Minute Garlic Aioli
- Author: Erin Clarkson
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Prep Time: 5 minutes -
Cook Time: 0 minutes
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Total Time: 5 minutes
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Yield: 12 servings 1x -
Category: Condiments -
Method: Blender -
Cuisine: American
Pin RecipeDescription
My easy Garlic Aioli recipe is made with only 6 ingredients and takes 5 minutes to make with a stick blender. It is thick, luscious and perfect for serving alongside roast vegetables or fries, as a dip, or on sandwiches. Making your own aioli at home is much easier than it looks and makes you feel like a total pro!
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Ingredients
- 5g freshly grated garlic, crushed or grated on a microplane (from about 3 cloves)
- 30g fresh lemon juice
- One large egg (about 50g not including shell)
- 10g mustard (I used Wholegrain)
- 3g salt
- 220g neutral oil
Instructions
- Use a jar just wide enough to fit your stick blender. If your stick blender came with a jar, something that size will work. You don't want to use a super wide jar or it can cause the aioli to split. I used a weck jar. Place the jar on the scale.
- Add the garlic and lemon juice to the jar, and leave to sit for 2-3 minutes to let the lemon tone down the garlic. Add all the other ingredients in the order listed.
- Take the jar off the scale. Place the end of the stick blender into the jar, right to the bottom. Turn the stick blender on high, and hold it on the bottom until the aioli starts to emulsify, about 20 seconds, then slowly move the end of the blender up through the aioli until it is fully emulsified.
- Taste and adjust flavour as desired.
- Store in an airtight container in the fridge for up to 5 days.
Notes
Yes, this recipe has raw egg in it. I'm fine with that, if you're not, this might not be the recipe for you.
This recipe is designed to be made with a stick blender / immersion blender. It doesn't work as well made with a regular blender - I would find a recipe designed for that.
I like my aioli quite lemony - you can adjust the acid amount or change it for a different one of your choice if you like.
Neutral oil means anything neutral tasting - canola oil, grapeseed oil, rice bran oil etc.
If the aioli does split, the only reason that this has happened to me was that the container I used to make it was the wrong size. Transfer it into something narrower, and then add another egg and blend again, it should thicken up.
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