5 Minute Garlic Aioli
My easy Garlic Aioli recipe is made with only 6 ingredients and takes 5 minutes to make with a stick blender. It is thick, luscious and perfect for serving alongside roast vegetables or fries, as a dip, or on sandwiches. Making your own aioli at home is much easier than it looks and makes you feel like a total pro!
Ingredients
- 5 g freshly grated garlic, crushed or grated on a microplane (from about 3 cloves)
- 30 g fresh lemon juice
- One large egg (about 50g not including shell)
- 10 g mustard (I used Wholegrain)
- 3 g salt
- 220 g neutral oil
Instructions
- 1
Use a jar just wide enough to fit your stick blender. If your stick blender came with a jar, something that size will work. You don't want to use a super wide jar or it can cause the aioli to split. I used a weck jar. Place the jar on the scale.
- 2
Add the garlic and lemon juice to the jar, and leave to sit for 2-3 minutes to let the lemon tone down the garlic. Add all the other ingredients in the order listed.
- 3
Take the jar off the scale. Place the end of the stick blender into the jar, right to the bottom. Turn the stick blender on high, and hold it on the bottom until the aioli starts to emulsify, about 20 seconds, then slowly move the end of the blender up through the aioli until it is fully emulsified.
- 4
Taste and adjust flavour as desired.
- 5
Store in an airtight container in the fridge for up to 5 days.
Cook it from the original
This recipe comes from cloudykitchen.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on cloudykitchen.com