Aioli the oil into the blender in a steady stream, until it forms a thick sauce. The BBC is not responsible for the content of external sites. Read about our approach to external linking.
It’s a joy to partake in the ritual of making a good aïoli. Scrunch up a wet cloth and place it on your surface so you can sit the bowl at an angle without it slipping. Now, peel the garlic and smash it up in a pestle and mortar with a small pinch of salt, then stir it through to create a feisty aïoli, ready to use in lots of different dishes. Sometimes I add an extra flavour, depending on the dish I’m serving it with, making aïoli continually exciting to use. How to make creamy and delicious garlic aioli in about 10 minutes.
Using a whole egg instead of just egg yolk makes this homemade aioli practically fail-proof and extra easy. In our recipe, we include egg, which adds an extra level of richness. It is intensely flavored thanks to extra-virgin olive oil and raw garlic. We’ve provided a few tips below to help you dial in the aioli of your dreams. Let’s get to it, shall we? How to Make Aioli From Scratch There are many recipes online for shortcut aioli, which is using mayonnaise as a base and turning it into flavored mayo.
If this is what you are looking for, we’ve got you covered. Scroll down a bit, and you’ll find our quick shortcut aioli. What I want to talk about, though, is how to make aioli from scratch. If you’ve seen our homemade mayonnaise recipe, you will notice that the method for this recipe is not all that different. We combine eggs with lemon juice, salt, and oil. Just like with our mayo recipe, we use a whole egg. It’s common to see aioli made with just egg yolk, but we find adding a whole egg makes this recipe more foolproof, and we love the results.
In addition to the whole egg, we add one egg yolk for more richness. Then, building on that richness, we use quite a bit of oil. Traditionally, you’ll see olive oil used to make aioli. We use olive oil but often cut it with a little neutral oil like sunflower or grapeseed oil. Olive oil can be pretty intense, and depending on the oil brand, the olive oil’s flavor can overpower the rest of the ingredients.