Garlic Aioli with an immersion blender

homemade garlic aioli

This is a quick, down and dirty rundown of my garlic aioli.  A more in-depth discussion of the various methods of assembly and ins-and-outs of the process can be found here.  This is how I go about making it on a regular basis.  It takes under 5 minutes from start to finish (including cleanup) and I get so many compliments on it, it even surprises me (and I freaking love this stuff).  A couple months ago friends came over for BLTs, and one of them said “I kind of just want to eat this on some toast without the lettuce, tomatoes or bacon.”  So she did.  Last night, another friend, having a little bit extra in her dish after dipping some incredible spot prawns in it asked it it would be weird to just eat it with a spoon. (It’s not.  Craig and I have both done it.)  Anyway.  People don’t seem to believe just how simple it is to make.  So I made a really low quality video of the process.


1 egg

1 tablespoon dijon mustard

3 cloves garlic, run through a garlic press (microplaning them is also an acceptable alternative)

2 tablespoons acid – this could be vinegar, lemon juice, lime juice, or whatever you have floating around

1 large pinch salt

1-1.5 cups avocado oil


Special equipment:

2 cup jar.  I prefer a wide-mouth pint jar, but a narrow mouth one works OK as long as your immersion blender fits in.

Immersion blender (Did you know you can get a vintage bamix for like $30 shipped on ebay?  Just sayin’.)



  • Get your egg out of the fridge. Put it in a bowl with hot water from the tap (you’re not trying to cook it, just to warm it up to room temp)
  • Spoon your mustard into the jar (this is not a science here, just get some mustard in there.
  • Get your garlic pressed or grated into the jar
  • Put your acid in the jar
  • Put your salt in the jar
  • Crack your egg into the jar
  • Get your immersion blender in the jar, and start it running to break and mix up the egg with everything else.
  • Start streaming your oil in, and get the blender going.  Allow the oil to go into the jar as fast as it wants.  The finicky streaming method isn’t necessary when using an immersion blender.  You can even fill your jar with oil and then start blending, but I find that this takes an extra 30 seconds to fill the jar and then blend. Doesn’t benefit me one bit.  Move your immersion blender up and down in the oil column to agitate and emulsify the oil.  My bamix’s chopping blade is faster than it’s whipping blade and generally results in a slightly stiffer mixture.  Your mileage may vary.

2 thoughts on “Garlic Aioli with an immersion blender”

  1. great recipe – super simple to make and amazing result.
    for us, nevertheless, worked best with the following “adaptations”:
    – less garlic (actually, 1/2 of what the recipe calls for): the original amount delivered an aioli that felt too garlicky-strong.
    – oil: we tried with olive oil and with avocado oil (as called for by the original recipe). Neither worked well, delivering a very strong taste, almost tart. Using canola oil resulted in the best taste, by far.

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