Making homemade Basil Garlic Aioli from scratch only takes a few minutes and the result is a flavorful dip or spread that packs a real raw garlic punch.
I don’t know why, but its really hard to find recipes for homemade aioli. I love to make flavored aioli for french fry dipping and burger spreading, but when I scour the interwebs for inspiration, most of the recipes tell you to mix stuff with mayonnaise. Why? Tell me why? Making your own homemade version is lickity split plus you get the added satisfaction of getting to say that you made it from scratch rather than stirring something into mayonnaise (which is totally fine, mind you, but I like to pretend I’m an over achiever sometimes).
The other week week my 8-year-old daughter got her first babysitting gig. She got to watch my friend’s adorable little 10-month-old little girl while I supervised while mom and dad went out on a day-date to the movies. Afterward, we have them over for dinner and I made caprese burgers. Now, for the basil component of the burgers, I was left with a few options: 1) just put fresh basil on the burgers in lieu of lettuce and call it a day, 2) whip up some basil pesto, or 3) do right by our guests and whip up a homemade aioli that will have them heading home with stinky raw garlic breath. Yes.
I used my tried and true recipe for my chipotle aioli and simply removed the chipotle and small amount of sugar in the recipe and threw in a bunch of basil. BAM. Perfection. Do you all like my six-year-old son’s modeling hands? The deal was that he got to eat the first fry if he would dip it for the camera. That’s a win-win combination… plus I get to admire how cute those chubby little hands are for eternity. I will tell you this – making your own aioli from scratch really is super easy and only takes a few minutes, but it sure does impress folks when they ask what this wonderful sauce is and you can boast that you made it with fresh ingredients the old fashioned way. YUM!
- 4 tablespoons fresh basil (about one large handful of leaves)
- 1 tablespoon garlic, minced (about 2-3 large cloves)
- 2 egg yolks
- 1 tablespoon lemon juice
- 1/2 teaspoon kosher salt
- 1/4 cup virgin olive oil
- 1/2 cup vegetable oil
- Place basil, garlic, yolks, lemon juice, and salt in food processor. Pulse to combine.
- Turn processor on and slowly pour in olive oil mixed with the vegetable oil. Process until aioli forms, about a minute. Turn processor off, scrap sides, process again until combined.
- Serve immediately or store in air tight container in refrigerator until ready to use. Makes approximately one cup.