Creamy Garlic Aioli from Scratch

Creamy Garlic Aioli from Scratch

Here’s how we make creamy and delicious garlic aioli. Using a whole egg instead of just egg yolk makes this homemade aioli recipe practically fail-proof and extra easy.

We make this recipe using a 12-cup food processor (brand: Magimix), and it works beautifully. If you have a larger processor or are concerned that your model’s blade will not have enough contact with the ingredients, you can use the smaller bowl attachment that often comes with food processors. This recipe also works when made using a high-powered blender. Finally, you can use an immersion blender.

In our recipe below, we ask that you add 3/4 cup of oil — this can be 100% olive oil or a blend. It is entirely up to you. We typically use 1/4 cup neutral oil (I like sunflower or grapeseed) and 1/2 cup extra-virgin olive oil. See our article for more details.

Makes about 1 cup

You Will Need


Adam and Joanne's Tips

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NUTRITION PER SERVING: Serving Size 1 tablespoon / Calories 99 / Total Fat 11.1g / Saturated Fat 1.7g / Cholesterol 23.2mg / Sodium 150.4mg / Carbohydrate 0.2g / Dietary Fiber 0g / Total Sugars 0g / Protein 0.6g
The full recipe post can be found on Inspired Taste here: