How to Make Aioli
Learn how to make homemade aioli in the food processor. Authentic and versatile aioli dip and spread uses just a few kitchen pantry staples!
Prep Time5 minutes mins
Total Time5 minutes mins
Servings: 12 servings
- 2 garlic cloves
- 3 egg yolks
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice or white vinegar
- ½ teaspoon salt
- 1 ½ cups oil canola, safflower, grapeseed
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.
Storage: Store any leftovers in an airtight container. They will last up to 10 days in the fridge.
Photo Credit: Erin Jensen
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
Scan code to view the full recipe on your phone.