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Garlicky Blender Aioli

Garlicky Blender Aioli

There are a lot of aioli recipes out there. This one uses a coddled egg instead of raw, and the blender method ensures a successful emulsion.


  • 2 tablespoons fresh lemon juice
  • 2 garlic cloves, lightly crushed
  • Kosher salt, freshly ground pepper

Recipe Preparation

  • Cook egg in a small saucepan of gently boiling water 4 minutes. Immediately transfer to a bowl of ice water and stir until egg is cool to the touch, about 1 minute. Carefully peel egg (the yolk will still be runny). Purée in a blender with oil, almonds, lemon juice, and garlic until mixture is very smooth. Add 2 large ice cubes and purée, scraping down sides as needed, until a thick, foamy, white, emulsified sauce forms, about 1 minute. Season with salt and pepper. Blend in another ice cube if needed to thin sauce (aioli will firm slightly if chilled).

  • Do Ahead: Aioli can be made 3 days ahead. Cover and chill.

Nutritional Content

For 4 servings (¼ cup each): Calories (kcal) 310 Fat (g) 33 Saturated Fat (g) 4.5 Cholesterol (mg) 45 Carbohydrates (g) 3 Dietary Fiber (g) 1 Total Sugars (g) 1 Protein (g) 4 Sodium (mg) 20Reviews Section

Watch the video: Garlic Aioli using an Immersion Blender (October 2021).