Garlic aioli entered my life the same way a lot of things do. Accidentally and with mild confidence issues. I wanted a dipping sauce. Not a big project. Just something better than squeezing mayo straight onto a plate and pretending that was fine.
I’d seen people online make aioli with a hand blender, like it was some kind of magic trick. Drop stuff in a cup, push a button, boom sauce. I fully expected it to fail on me the first time. I was already planning my backup snack.
But somehow, shockingly, it worked. I stared at the beaker as I’d just witnessed a small miracle. Thick. Creamy. Very garlic-forward. I immediately tasted it and decided on two things. One, I should probably brush my teeth later. Two, I was making this again.
Why I Keep Making This Dish (Daniel’s Real Reasons)
- Feels Like Kitchen Magic: One minute it’s liquid. Next minute it’s sauce. I don’t ask questions.
- Minimal Effort Reward: Five ingredients, one blender, zero patience required.
- Way Better Than Store-Bought: Once you taste this, jars start feeling suspicious.
- Garlic Therapy: Some days, you just need garlic. This understands that.
- Hard to Mess Up: I’ve eyeballed everything, and it still worked.
- Instant Confidence Boost: I feel oddly accomplished for doing almost nothing.
- Goes With Everything: Fries, sandwiches, veggies, my finger. No rules.
Tips I Learned the Hard Way!
- Start at the Bottom: If the blender isn’t touching the bottom, nothing good happens.
- Add Oil Slowly: I rushed once. It got weird. Patience wins here.
- One Garlic Clove Is Enough: I ignored this advice once. Regret followed.
- Room Temp Egg Helps: Cold eggs make the process more dramatic than necessary.
- Don’t Panic If It’s Thin: Keep blending. It usually figures itself out.
- Lemon Last: Adding it too early messes with the vibe.
- Taste, Then Salt: Salt is powerful. Past me was reckless with it.
- Stop When It Looks Right: Thicker isn’t always better. Trust your eyes.
Garlic Aioli Recipe
Ingredients
Equipment
Method
- Add the egg, crushed garlic, and about a quarter cup of olive oil to a tall blending beaker.
- Place the hand blender right at the bottom, switch it on, and blend until everything starts to come together.
- Keep blending while slowly pouring in the remaining oil, gently moving the blender as the mixture thickens.
- Once the aioli reaches a thick, creamy consistency, blend in lemon juice and a pinch of salt.
- Taste and adjust with more lemon juice or salt if needed.
- Chill before serving for the best flavor and texture.
Variations You Can Mess Around With!
- Extra Garlicky: Add half a clove more if you’re not seeing people later.
- Mild Version: Use roasted garlic for a softer flavor.
- Lemon Lover: Add more lemon if you like a sharper bite.
- Herb Moment: Blend in parsley or basil when feeling fancy.
- Spicy Mood: A pinch of chili flakes goes a long way.
- Oil Mix-Up: Try part olive oil, part neutral oil if olive feels too bold.
- Shortcut Version: Add a spoon of mayo if things go sideways. No shame.
How I Like to Serve This?
- With Fries: Obviously. This is its natural habitat.
- Sandwich Spread: Instantly upgrades boring bread.
- Veggie Dip: Makes carrots feel important.
- Burger Sauce: I stop pretending ketchup is enough.
- Snack Plate: Bread, olives, aioli. That’s dinner.
- Friends Over: I put it in a bowl and act casual about it.
Storage, Leftovers, and Next-Day Thoughts!
- Fridge Only: This is not a counter sauce.
- Chill Before Using: Tastes better after a little rest.
- Keeps a Few Days: Usually gone before that, though.
- Stir Before Serving: It likes to settle.
- Flavor Deepens: Garlic calms down and gets cozy.
- Not a Freezer Fan: Texture gets strange. I don’t recommend it.
FAQs (Real Questions People Actually Ask)
- Is this safe with raw egg?
I’ve been fine. Use fresh eggs and your best judgment. - Why didn’t mine thicken?
Usually the blender wasn’t low enough or the oil went in too fast. - Can I fix broken aioli?
Sometimes adding another egg and blending again saves it. - Can I make it without a hand blender?
You can try. I respect the effort, but I don’t recommend it. - Is it supposed to taste strong at first?
Yes. Garlic doesn’t whisper. - Can I use bottled lemon juice?
You can. Fresh just tastes better. - How much salt should I add?
Start small. You can always add more. - Why does this feel fancy?
Because sauce psychology is real.
The Last Bite
Garlic aioli is proof that simple things can feel impressive without actually being hard, if it turns out perfect, great. Suppose it’s a little off, also great. You made sauce. That’s a win. And if nothing else, at least your kitchen will smell amazing.
