Two-Minute Aioli Recipe

By
j .吴克群Lopez-Alt
Kenji Lopez Alt
j .吴克群Lopez-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. 08, 2020
A small dish of foolproof two-minute aioli.
Creamy, garlicky, and light. J. Kenji Lopez-Alt

Why It Works

  • The hand blender allows you to add all the ingredients for the emulsion 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.

Recipe Facts

4.8

(6)

Prep:2 mins
Active:2 mins
Total:2 mins
Makes:1 cup

Rate & Comment

华体会应用下载

  • 1whole egg

  • 4mediumclovesgarlic, minced

  • 2teaspoonsjuicefrom 1lemon

  • 1/2cupcanola, vegetable, or light oliveoil

  • 1/2cupextra virgin olive oil

  • Kosher saltand 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 blenderwith 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.

This Recipe Appears In

Nutrition Facts(per serving)
2009 Calories
222g Fat
5g Carbs
7g Protein
Show Full Nutrition LabelHide Full Nutrition Label
×
Nutrition Facts
Amount per serving
Calories 2009
% Daily Value*
Total Fat222g 284%
Saturated Fat 25g 123%
Cholesterol186毫克 62%
Sodium392mg 17%
Total Carbohydrate5g 2%
Dietary Fiber 0g 1%
Total Sugars 0g
Protein7g
Vitamin C 5mg 26%
Calcium 52mg 4%
Iron 2mg 9%
Potassium 129mg 3%
*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