Homemade Fresh Lemon Garlic Aioli
Serves 8
10 mins prep
10 mins total
Easy, super-fast recipe for creamy aioli made in a blender. This tangy, creamy sauce comes out perfect every time. Make a batch and use it on everything from sandwiches to salads and dips.
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Yield: About 1 cup aioli
Combine the oils in a small container with a pouring spout, such as a measuring cup.
Put the egg, egg yolk, lemon zest, juice, garlic and 1/2 teaspoon salt in a blender. Blend the egg mixture on medium speed for about 15 seconds.
Increase the speed to high and start pouring the oil into the blender in a slow, steady stream. Continue blending until all the oil is incorporated and the mixture is thickened.
Taste for seasoning and add more lemon or salt if you like.
Transfer to a jar or other container and use right away or refrigerate up to 5 days.
