Aioli
The legendary Mediterranean garlic mayonnaise – thick, creamy, and whipped up in seconds using a hand blender.
- 10 min
- 163 kcal / serving
- easy
- vegetarian
- Protein
- 0.8 g
- Fat
- 17.9 g
- Carbs
- 0.3 g
Contains: egg (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
8 servings
- 1 pc egg (medium, room temperature)
- 2 pc garlic cloves (roughly chopped)
- 150 ml vegetable oil (e.g., canola or mild olive oil)
- 1 tsp lemon juice
- 1/2 tsp salt
Method
- Important notice: All ingredients must be at room temperature, otherwise the emulsion might split.
- Crack the egg into a tall, narrow blending cup, then add the chopped garlic, lemon juice, and salt.
- Pour the vegetable oil gently over the top, letting the layers settle for a moment.
- Place an immersion blender flat against the very bottom of the blending cup and turn it on to high speed.
- Hold the blender completely still at the bottom for about 5 seconds until a thick white cream begins to form.
- Slowly and steadily pull the immersion blender upward to draw in the remaining oil, creating a rich, smooth aioli. Makes about 8 servings.
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