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 Homemade Aioli!
60 Second Homemade Aioli
- 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.