Two-Minute Aioli

Totally foolproof and extremely quick.

By
J. Kenji López-Alt
Kenji Lopez Alt
J. Kenji López-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
Learn about Serious Eats' Editorial Process
Updated May 23, 2024
A small dish of foolproof two-minute aioli.

Serious Eats /  J. Kenji López-Alt

Why It Works

  • The hand blender allows you to add the ingredients for the emulsion all at once, using the power of its vortex to slowly incorporate oil.
  • Whisking in the extra virgin olive oil by hand preserves its fresh flavor.

Classic aioli is made with nothing but garlic and olive oil pounded in a mortar and pestle. Our updated version uses egg yolks to help bind the sauce along with a hand blender to make it 100% foolproof and extremely quick.

January 2015

Recipe Details

Two-Minute Aioli Recipe

Prep 2 mins
Active 2 mins
Total 2 mins
Serves 16 servings
Makes 1 cup

Ingredients

  • 1 whole egg

  • 4 medium cloves garlic, minced

  • 2 teaspoons juice from 1 lemon

  • 1/2 cup canola, vegetable, or light olive oil

  • 1/2 cup extra virgin olive oil

  • Kosher salt and freshly ground black pepper

Directions

  1. Place egg, garlic, and lemon juice in the bottom of an immersion blender cup. Pour canola (or vegetable or light olive) oil on top and allow to settle for 15 seconds. Place head of immersion blender at bottom of cup and switch it on. As aioli forms, slowly tilt and lift the head of the immersion blender until all oil is emulsified. (For food processor instructions, see note).

  2. Transfer aioli to a medium bowl. Whisking constantly, slowly drizzle in extra-virgin olive oil. Season to taste with salt and pepper. Store in a sealed container in the refrigerator for up to two weeks.

Special Equipment

Immersion blender with a cup that just fits its head

Notes

Use the best quality extra virgin olive oil you can find but do not be tempted to add it directly to the hand blender cup—it will turn bitter. If you don't have an immersion blender with a cup, you can make the aioli in a food processor. Combine the egg, garlic, and lemon juice in a food processor. With the machine running, slowly drizzle in the canola or light olive oil, scraping down the sides as necessary. Transfer the half-finished aioli to a bowl and proceed with step two.

Read More

Nutrition Facts (per serving)
126Calories
14gFat
0gCarbs
0gProtein
×
Nutrition Facts
Servings: 16
Amount per serving
Calories126
% Daily Value*
Total Fat 14g18%
Saturated Fat 2g8%
Cholesterol 12mg4%
Sodium 25mg1%
Total Carbohydrate 0g0%
Dietary Fiber 0g0%
Total Sugars 0g
Protein 0g
Vitamin C 0mg2%
Calcium 3mg0%
Iron 0mg1%
Potassium 8mg0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

More Serious Eats Recipes