Aioli sauce is one of my favorite dipping sauces, especially because it’s one of the few traditional and creamy yet dairy-free sauces out there.
I’ve known it’s pretty easy to make aioli for a while but had never given it a try. A few weeks ago I decided to take the leap and I’m so glad I did! …and surprised it took me so long to do it!
Homemade Aioli seems challenging, but it’s really a mental game.
Although it sounds intimidating, the first time I made this, I was so surprised how foolproof it is. And I was mad at myself for not making it earlier. It’s so easy! And it’s delicious and way better for you when made from scratch without a bunch of preservatives in it.
How to make aioli sauce: different blending and whisking options
I love the immersion blender because it is conducive to making small quantities (you only need so much aioli at a time, right?) Also, it allows you to slowly pour in the oil during the emulsification stage.
I use this Immersion Blender to make mine and recommend it if you have one.
A regular blender will also work, though you need to make sure you have enough volume for the blades to be fully immersed. Depending on your blender, you may want to double your recipe.
I haven’t tried a magic bullet, but it would be difficult to slowly add the oil since you have to unscrew the blender every time you add liquid to the mix. If you use a magic bullet, you’ll have to add a little oil, blend, stop it, add some more etc.
Another option is to use hand blender or beaters in a small glass bowl.
You can also use a hand whisk though it will take longer.
Different Aioli Flavors
I make this with all sorts of flavor add-ins.
Spicy: You can make a spicy version by stirring in sriracha, hot sauce, or chipotle after you make the aioli itself.
Truffle: Before adding the oil, mix in truffles or truffle paste. This will give a deep savory flavor great for fries.
Garlic: Before adding the oil, mix in roasted garlic.
Cilantro Lime: Sub out lime juice for lemon and mix the aioli as normal. Then after you complete the aioli, leave it in the blender and add 2 tbsp cilantro leaves to the mix. Blend together until even. You’ll need a blender for this flavor.
Serve the Aioli Sauce with Sweet Potato Fries for a delicious homemade treat.
5 minute Homemade Aioli Sauce
- 1 egg
- 1 tablespoon lemon juice about the juice of ½ lemon
- 1/2 to 3/4 cup olive oil
- Salt and black pepper freshly ground, a few grinds each
- Mix all ingredients except oil together in blender.
- Very slowly, add olive oil into the mix while still blending until it emulsifies. If you add the oil too quickly, the egg and oil will separate and not create the creamy texture you know and love. Start with ½ cup and if it doesn’t seem thick enough, add a little more oil. More oil actually creates a thicker sauce