Garlic Aioli
HB-0977 · Hand-built original · Mediterranean
This creamy Garlic Aioli recipe is made from scratch in a food processor with fresh garlic, Dijon, lemon juice, honey, egg, and oil in just 5 minutes!
MediterraneanSauce5 minServes 16127 kcalVegetarianGluten-freeDairy-freeLow-SodiumRenal
Main ingredient: egg
Pairs well with: toast, hash browns, fruit salad, bacon, avocado
Servings:16quantities adjust to match
Ingredients
- 1 large egg, at room temperature
- 2 garlic cloves, grated to a paste
- 2 tsp Dijon mustard
- 1/4 tsp salt
- 1 cup vegetable oil (or other neutral oil)
- 1 tsp lemon juice
- 1 tsp honey
Method
- Put the egg, garlic, mustard and salt in a tall jug or the beaker of a stick blender and blend briefly to combine.
- With the blender running, add the oil in a slow, steady stream — a trickle at first — so the mixture emulsifies and thickens as you go.
- Once all the oil is in and the aioli is thick and glossy, blend in the lemon juice and honey.
- Taste and adjust the salt and lemon. If it is too thick, whisk in a teaspoon of warm water at a time.
- Cover and refrigerate for at least 30 minutes for the garlic to mellow. Keep chilled and use within 3 days.
Prep: 5 min · Total: 5 min
Nutrition (per serving, where published)
127 kcalCalories
0.4 gProtein
1 gCarbs
14 gFat
0.04 gFibre
48 mgSodium
1 TbspServing