Foolproof Lemon Garlic Aioli
Easy, super-fast recipe for creamy aioli made in a blender. This tangy, creamy sauce comes out perfect every time. Make a batch and use it on everything from sandwiches to salads and dips.
Ingredients
- ½ cup (125 ml) neutral vegetable oil such as avocado or canola
- ¼ cup (60 ml) extra-virgin olive oil
- 1 whole egg
- 1 egg yolk
- Grated zest from 1 lemon
- 1 tablespoon fresh lemon juice plus more to taste
- 1 large or 2 small garlic cloves smashed and peeled
- Fine sea salt
Instructions
Yield: About 1 cup aioli
- Combine the oils in a small container with a pouring spout, such as a measuring cup.
- Put the egg, egg yolk, lemon zest, juice, garlic and 1/2 teaspoon salt in a blender. Blend the egg mixture on medium speed for about 15 seconds.
- Increase the speed to high and start pouring the oil into the blender in a slow, steady stream. Continue blending until all the oil is incorporated and the mixture is thickened.
- Taste for seasoning and add more lemon or salt if you like.
- Transfer to a jar or other container and use right away or refrigerate up to 5 days.
Notes
- The aioli keeps in a covered container in the refrigerator 3-5 days.
Nutrition
Calories: 76kcalCarbohydrates: 1gProtein: 1gFat: 8gSodium: 9mgFiber: 1gSugar: 1g
