How to Make Aioli with 4 Ingredients in 2 Minutes
And without the wrist-straining whisking.
Start with a whole egg. Traditionally, aioli is made with just the yolk, but we’ve found adding in the white helps stabilize everything.
Add in freshly-squeezed juice of half a lemon, about 2 teaspoons.
Next, a good sprinkle of salt and a crack of black pepper (you can adjust seasoning later).
4 peeled cloves of garlic go in! This is what separates the aiolis of the world from the mayos.
Blend briefly until everything is incorporated and smooth.
With the blender running, slowly drizzle in 1 cup of oil.
We use half olive oil and half neutral vegetable oil for a grassier, fresher flavor.
There you have it!
Creamy, sandwich-worthy aioli in two minutes. It will keep in the fridge for 3–4 days.
Recipe slightly adapted from Serious Eats.