Homemade Aioli
About This Homemade Aioli
This homemade garlic aioli is silky, flavorful, and incredibly simple to make. With roasted garlic, two oils, lemon juice, and an egg, the immersion blender does all the emulsifying work for you. It’s the perfect condiment for sandwiches, fries, burgers, veggies, and anything that needs a luxurious garlicky boost.
Why You’ll Love This Recipe
Ready in under 2 minutes with an immersion blender
Intensely garlicky from roasted garlic (no harsh raw garlic bite)
Creamy, rich, and restaurant-quality
Only 6 simple ingredients
Stores beautifully in the fridge
Extremely versatile — dip, spread, drizzle, anything
Ingredients You’ll Need
Roasted garlic cloves for sweet, mellow garlic flavor
Roasted garlic olive oil for extra depth
Grapeseed oil for a neutral base
Lemon juice for brightness
One egg for emulsification
Kosher salt for seasoning
How to Make It
Add all ingredients to a tall container that fits your immersion blender. Blend from the bottom up until the mixture emulsifies and thickens into a creamy aioli. Chill to set and use on everything from fries to sandwiches.
Tips for Success
Use room temperature ingredients for the fastest emulsification
Keep the blender at the bottom until it thickens — then move upward
If the mixture is too thick, add a splash of water or lemon juice
If it breaks, blend in 1 teaspoon of water to bring it back
Roast the garlic fully so it blends smoothly
Frequently Asked Questions
Can I use raw garlic instead?
Yes, but it will be much stronger and sharper.
How long does homemade aioli last?
3–4 days in the fridge.
Can I use only olive oil?
It can be overpowering. Mixing neutral oil with olive oil gives a smoother flavor.
Can I use a food processor?
Yes, but an immersion blender gives the most reliable emulsification.
What to Serve With Homemade Aioli
Fries or potato wedges
Burgers and sandwiches
Grilled vegetables
Shrimp or crab cakes
Chicken tenders
Roasted potatoes
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Homemade Aioli
Ingredients for 1 ¼+ cups
15–20 roasted garlic cloves
½ cup roasted garlic olive oil
¾ cup grapeseed oil
1 ½ tablespoons lemon juice
1 egg
1 teaspoon kosher salt
Instructions
Place all ingredients into a Pyrex measuring cup or any tall container just wide enough for your immersion blender.
Insert the immersion blender all the way to the bottom.
Turn it on and do not move it until the mixture begins to emulsify and thicken.
Once emulsified, slowly move the blender up and down until the aioli becomes thick, smooth, and creamy.
Transfer to a container and refrigerate before using.
