How to Make Homemade Aioli
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!
Servings: 4 servings
Calories: 353kcal
Ingredients
Aioli Base
- 2 egg yolks
- ½ teaspoon dry mustard
- ½ teaspoon Kosher salt
- Juice of ½ a lemon
- 2 garlic cloves, minced (optional)
- ⅔ 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
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.
Video
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 ¼ cup roasted garlic.
- Garlic and chive aioli: Add 1 teaspoon chopped chives.
- Southwest chipotle aioli: ½ teaspoon chipotle powder or 1 chopped chipotle pepper in adobo sauce and ⅛ 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 ½ teaspoons chopped sundried tomatoes in oil, ¾ 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 ½ 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 ¼ cup chopped roasted red bell peppers.
Nutrition
Calories: 353kcal | Carbohydrates: 1g | Protein: 2g | Fat: 39g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 27g | Cholesterol: 98mg | Sodium: 295mg | Potassium: 18mg | Fiber: 1g | Sugar: 1g | Vitamin A: 130IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg