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Homemade Aioli

Published: Apr 5, 2018 · Last modified: Apr 10, 2020 by AnotherFoodBlogger

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This homemade aioli post is a prelude to my next dish.  This may seem to be quite a simple post but sometimes we homecooks get blinded by the bright lights of new & exciting techniques, and we forget the basics.

Aioli, eggs, garlic & lemon on chopping board

You may have heard me mention that the thing I love most about cooking is experimenting.  If you haven't heard it before than prepare to hear it a few more times - sorry!  That said, knowing how to make the classics forms the groundwork for being able to experiment.  Not to mention to expand our repertoire of dishes in our kitchen.  Today in AnotherFoodBloggers kitchen here in Brisbane I'll be giving you my recipe for homemade aioli.  Throughout my blog you will see this being used in many different applications. Such as the honey sriracha one I lathered all over my sweet potato wedges.  So give this a go and trust me when I say my next post will be 100 times easier!!

Happy Cooking and Happy Eating Friends!

Homemade Aioli

Making aioli is WAY easier than you think!  This is a great base recipe that allows you to add other flavours to it
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Course: Breakfast, Brunch, Dinner, Lunch
Cuisine: French, Worldwide
Keyword: Homemade Aioli
Servings: 6 people
Calories: 1077kcal
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Ingredients 

  • 2 egg yolks
  • 1 tsp lemon juice
  • .5 cup olive oil
  • 1 garlic clove crushed
  • .5 tsp dijon mustard
  • salt
  • pepper

Instructions

  • Beat egg yolks, mustard, garlic & lemon together.
  • Gradually add olive oil and continue to beat.
  • Once oil is incorporated, add your seasoning. Aioli should have a smooth & a semi firm consistency.
  • At this point if you want to add any extra flavoring to your aioli then experiment away! In my next post you will see how I make honey sriracha aioli so keep your eyes peeled and don't forget to sign up if you haven't already done so!

Notes

 

Essential Tools

  • whisk
  • medium sized mixing bowl
  • airtight container for storage

Tips/Tricks

  • aioli will last for up to 1 week in the fridge, I generally keep mine for 5 days max
  • adding the oil slowly will reduce the chance of the aioli emulsifying
  • if your aioli "breaks" then you can incorporate the aioli into a new egg yolk in a clean bowl and whisk. Alternatively, you can add a few drops of water and whisk vigorously

Nutrition

Calories: 1077kcal | Carbohydrates: 2g | Protein: 6g | Fat: 117g | Saturated Fat: 18g | Cholesterol: 390mg | Sodium: 48mg | Potassium: 39mg | Vitamin A: 520IU | Vitamin C: 2.9mg | Calcium: 46mg | Iron: 1.6mg
Tried this recipe?Mention @another_food_blogger
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Reader Interactions

Comments

  1. oakywood

    March 27, 2019 at 11:29 am

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  2. Alexandra

    February 20, 2019 at 3:23 pm

    5 stars
    Delicious! Aioli is just brilliant, isn't it? And homemade - well, it doesn't get better than that.

    Reply
    • AnotherFoodBlogger

      February 20, 2019 at 7:00 pm

      Sure doesn’t!! Wait til you see my sriracha lime version

      Reply
  3. Lauren Blakely Unzipped ebook

    December 14, 2018 at 12:26 am

    My partner and I stumbled over here by a different
    page and thought I should check things out. I like what I see so now i'm following you.

    Look forward to looking over your web page repeatedly.

    Reply
    • AnotherFoodBlogger

      December 14, 2018 at 4:58 am

      Thanks Lauren!! Lovely to hear - don’t forget to subscribe to stay up to date

      Reply
  4. lash extension light

    September 17, 2018 at 5:13 am

    Hey there would you mind letting me know which hosting company you're utilizing? I've loaded your blog in 3 different browsers and I must say this blog loads a lot faster then most. Can you recommend a good hosting provider at a fair price? Thank you, I appreciate it!

    Reply
    • AnotherFoodBlogger

      September 19, 2018 at 4:50 am

      Hi,

      I worked with a guy called Aamir Faiz to help me with my blog. I can send you his details if you like. I use siteground as my host

      Reply

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