Garlic Aioli Recipe
Easy homemade aioli made in the food processor with garlic, lemon and pantry staples. A creamy dip or spread for any meal.
Servings: 12 servings
Equipment
Ingredients
- 2 garlic cloves
- 3 egg yolks
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice or white vinegar
- ½ teaspoon salt
- 1 ½ cups oil avocado, olive, safflower or grapeseed
Instructions
- Place the garlic, egg yolks, Dijon mustard, salt, and vinegar in the bowl of a food processor.
- Run the food processor until everything is well blended, stopping to scrape down the bowl as necessary.
- While the food processor is running, slowly stream in the oil until it has been fully incorporated and it starts to look creamy
- Taste and adjust the seasoning as needed.
Notes
Storage: Store homemade aioli in an airtight container in the refrigerator for up to 5 days. Store bought aioli will last longer because the raw eggs in homemade versions reduce its shelf life.
Nutrition
Calories: 264kcal | Carbohydrates: 1g | Protein: 1g | Fat: 29g | Saturated Fat: 2g | Cholesterol: 49mg | Sodium: 113mg | Potassium: 5mg | Fiber: 1g | Sugar: 1g | Vitamin A: 65IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
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