Basil Garlic Aioli Recipe
Basil Garlic Aioli sauce made from scratch only takes a few easy minutes and the result is a flavorful dip or spread that packs a real raw garlic punch.
Servings: 8 servings
Equipment
Ingredients
- 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
Instructions
- Place 4 tablespoons fresh basil, 1 tablespoon garlic, 2 egg yolks, 1 tablespoon lemon juice, and 1/2 teaspoon kosher salt in food processor. Pulse to combine.
- Turn processor on and slowly pour in 1/4 cup virgin olive oil mixed with the 1/2 cup vegetable oil. Process until aioli forms, about a minute. Turn processor off, scrape sides, process again until combined.
- Serve immediately or store in air tight container in refrigerator until ready to use. Makes approximately one cup.
Video
Notes
Makes about 1 cup
- You can make homemade aioli sauce in the food processor, blender or with an immersion blender. I've made it using all three methods and I much prefer the immersion blender.
- This sauce will be thinner than mayonnaise.
- Once fully mixed, taste and add additional salt if desired.
Nutrition
Calories: 193kcal | Fat: 21g | Saturated Fat: 12g | Cholesterol: 48mg | Sodium: 147mg | Potassium: 4mg | Vitamin A: 120IU | Vitamin C: 1.2mg | Calcium: 9mg | Iron: 0.2mg