Quick & Easy Homemade Aioli Recipe in Two Minutes

Master the art of homemade aioli with this foolproof, lightning-fast method!

Discover the magic of our modern take on classic aioli. While traditional recipes rely solely on garlic and olive oil, our updated version incorporates egg yolks for a perfect emulsion. Using a hand blender, you’ll create a creamy, flavorful sauce in just two minutes!

Creamy 2-Minute Aioli

Ingredients

• 1 whole egg
• 4 medium cloves garlic, minced
• 2 teaspoons fresh lemon juice
• 1/2 cup canola, vegetable, or light olive oil
• 1/2 cup extra virgin olive oil
• Kosher salt and freshly ground black pepper

Directions

1. Combine the egg, minced garlic, and lemon juice in an immersion blender cup. Pour the canola (or vegetable or light olive) oil on top and let it settle for 15 seconds. Position the immersion blender head at the bottom of the cup and turn it on. As the aioli starts to form, slowly tilt and raise the blender head until all the oil is fully incorporated.
2. Transfer your creamy aioli to a medium bowl. While whisking constantly, gradually drizzle in the extra-virgin olive oil. Season to perfection with salt and pepper. Store your homemade aioli in an airtight container in the refrigerator for up to two weeks.

Pro Tips

For the best flavor, use high-quality extra virgin olive oil. However, avoid adding it directly to the blender cup to prevent bitterness. If you don’t have an immersion blender, you can use a food processor. Simply combine the egg, garlic, and lemon juice in the processor. With the machine running, slowly drizzle in the canola or light olive oil, pausing to scrape down the sides as needed. Once half-finished, transfer the aioli to a bowl and complete step two as described above.