60 Second Quick Homemade Aioli

Listen. Premade mayo/aioli is something I just can’t do. Call it a texture thing, plus the calories, it just wasn’t for me. But, sometimes the heart needs some aioli. Solution? Make it yourself, in just about a minute! Do note this calls for a raw egg, so I recommend using a pasteurized egg if you’re adverse to such things. Let’s make some Quick Homemade Aioli!

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5 from 2 votes

60 Second Homemade Aioli

Mayo that doesn’t suck
Course Main Dish
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 Cups
Author Jim


  • 1 Egg
  • 1 lemon
  • 1 Tablespoon dijon mustard
  • 1 Clove garlic
  • 1 Cup Vegetable oil


  • In blender (or wide container if using immersion blender), combine garlic, egg, Dijon, and juice of the lemon. Blend to combine.
  • While blending, VERY slowly add the oil (it should take you about a minute). You’ll notice the blender will start working harder when you’re 2/3 done. Season with pinch of salt and pepper, enjoy within 3 days.


Serving: 1People

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