Homemade aioli with olive oil and garlic

Aioli is a mayonnaise made from olive oil and flavoured with lots of garlic. It is a Spanish classic that is served with everything from meat, seafood and vegetables, and it is also wonderful as a dip for fries or warm bread. Homemade aioli can really be served with most things! For example, serve aioli as an alternative (or supplement) to butter, as a bowl for buffets and as part of a tapas board. It is also a fantastic dip for oven-baked potatoes or Greek fritters.

Easy aïoli with a hand blender

Making homemade aioli is super easy if you use a hand blender. Put all the ingredients in a container - wroom-wroom - and then you have the most delicious creamy texture.

How to make the best homemade aioli?

That's a question only you can answer, because the amount of garlic, olive oil and acid (white wine vinegar and/or lemon juice) should be adjusted to suit your taste buds. Below is our best recipe. We made the aioli from a mild olive oil, but some people find the taste too strong, and if you're one of them, we recommend using a neutral oil (like rapeseed oil or avocado oil) in a ratio of 50/50 or 25/75. Try it out! We also add egg white, which some people will probably shake their heads at. Egg white gives a nice and slightly more airy consistency, but you can easily use the egg yolk alone. Maybe start with 0.5 egg white and see what you think :-) 

TIP: try too one of our other dips - we have recipes for everything from vegan cashew dip with herbs to cold bearnaise sauce!

Recipes with aioli

Quinoa-breaded salmon with parsnip fritters & toasted aioli Salmon with pesto crust