This is my go-to recipe for garlic aioli from scratch and I think this method is pretty fool-proof! Its great with or without the lemon zest added, I make it both ways. Note, “aioli” is what Americans call fancy mayonnaise, and authentic Mediterranean “aioli” is a different and does not include eggs.
* ~1 cup neutral oil (I use sunflower seed oil or avocado oil) * 2 large eggs, room temperature * ½ to 1 tablespoon freshly minced garlic (adjust to personal preference) * ½ teaspoon table salt * 1 tablespoon lemon juice * 1 teaspoon lemon zest (optional)
**Instructions**
1. To a blender, add one whole egg and one egg yolk. Use room-temperature eggs for the best results. 2. Add the garlic, lemon zest (if using), salt, and ~½ teaspoon of the oil into the blender with the eggs. 3. Begin blending on low speed and slowly stream in more oil while blending until you’ve added about three-quarters of the oil. Then, add the lemon juice. 4. Pause blending and scrape down the sides of the bowl. Evaluate the texture of the aioli. If the aioli is too thin, turn the blender back on and continue adding more oil (oil makes the aioli thicker). If the aioli gets too thick, you can add some extra lemon juice to thin it out. The final texture is up to personal preference! 5. Taste your finished aioli, and mix in more garlic or lemon zest if desired to suit your taste. Store finished aioli in an airtight container in the fridge and use within a few days of preparing.
This is an original recipe, if you have any questions/feedback let me know in the comments!
nermthewerm
Absolutely gorgeous, well done OP
illuminatiisnowhere
I love aioli! Always make it so strong it burns.
rashakiya
OP, this looks delicious and I would eat it in a hearbeat! However, I want to be a stickler and say that this is garlic mayo, not aioli. The name literally means garlic and oil, and those are the only ingredients. When adding eggs and lemon this becomes mayonnaise, a separate emulsified sauce.
Dang I want an elder scrolls container of aoili now
Effroyablemat
I love making Aioli, especially for fondue.
Musik2myearzs
I’m proud of you son/ daughter
idvnno
are those fries home made? they look unreal
Jarko314
I’m just in awe that aioli is written like that in English instead of alioli (or similarly allioli) since the “Ali” is from allium, the kind of the plants garlics are.
That being said, it looks good OP, enjoy it with some potatoes or fish 😋
Gayf
You made garlic mayo, not garlic. Aioli. Aioli is garlic and oil.
Like calling a crepe a pancake, it’s wrong. Both are different for a reason.
Mince garlic and slowly add oil to make a paste, that is aioli.
Fucking does my tits in when people don’t stick to the correct terms.
SLondon
I
_Badwulf_Bruh__
How do you like that ninja blender?
SideShow117
wow an actual post that says made from scratch that’s actually made from scratch!
19 Comments
# Homemade Garlic Aioli
This is my go-to recipe for garlic aioli from scratch and I think this method is pretty fool-proof! Its great with or without the lemon zest added, I make it both ways. Note, “aioli” is what Americans call fancy mayonnaise, and authentic Mediterranean “aioli” is a different and does not include eggs.
**Original recipe link:** [Lemon Garlic Aioli](https://www.craftycookbook.com/lemon-garlic-aioli-from-scratch/)
**Ingredients**
* ~1 cup neutral oil (I use sunflower seed oil or avocado oil)
* 2 large eggs, room temperature
* ½ to 1 tablespoon freshly minced garlic (adjust to personal preference)
* ½ teaspoon table salt
* 1 tablespoon lemon juice
* 1 teaspoon lemon zest (optional)
**Instructions**
1. To a blender, add one whole egg and one egg yolk. Use room-temperature eggs for the best results.
2. Add the garlic, lemon zest (if using), salt, and ~½ teaspoon of the oil into the blender with the eggs.
3. Begin blending on low speed and slowly stream in more oil while blending until you’ve added about three-quarters of the oil. Then, add the lemon juice.
4. Pause blending and scrape down the sides of the bowl. Evaluate the texture of the aioli. If the aioli is too thin, turn the blender back on and continue adding more oil (oil makes the aioli thicker). If the aioli gets too thick, you can add some extra lemon juice to thin it out. The final texture is up to personal preference!
5. Taste your finished aioli, and mix in more garlic or lemon zest if desired to suit your taste. Store finished aioli in an airtight container in the fridge and use within a few days of preparing.
This is an original recipe, if you have any questions/feedback let me know in the comments!
Absolutely gorgeous, well done OP
I love aioli! Always make it so strong it burns.
OP, this looks delicious and I would eat it in a hearbeat! However, I want to be a stickler and say that this is garlic mayo, not aioli. The name literally means garlic and oil, and those are the only ingredients. When adding eggs and lemon this becomes mayonnaise, a separate emulsified sauce.
tldr:
Aioli: oil, garlic
Mayo: oil, egg yolk, lemon (or vinegar)
I really love your photography 😊
Garlic A-oily
Mayo is an odd choice for dipping sauces.
Dang I want an elder scrolls container of aoili now
I love making Aioli, especially for fondue.
I’m proud of you son/ daughter
are those fries home made? they look unreal
I’m just in awe that aioli is written like that in English instead of alioli (or similarly allioli) since the “Ali” is from allium, the kind of the plants garlics are.
That being said, it looks good OP, enjoy it with some potatoes or fish 😋
You made garlic mayo, not garlic. Aioli. Aioli is garlic and oil.
Like calling a crepe a pancake, it’s wrong. Both are different for a reason.
Mince garlic and slowly add oil to make a paste, that is aioli.
Fucking does my tits in when people don’t stick to the correct terms.
I
How do you like that ninja blender?
wow an actual post that says made from scratch that’s actually made from scratch!
Looks awesome.
This is AI. No sauce is that smooth on top.