This is the perfect condiment and has such an amazing flavor boost to so many dishes.
You can cheat and start with good-quality mayonnaise, and that’s perfectly fine, but we say make it really special and make it completely from scratch it literally comes together in a matter of minutes and keeps perfectly in the refrigerator for up to 1 week!
How To Make Basil Aioli with Garlic
We start with a jar that is just large enough for our emulsion blender to fit into. An emulsion blender is a kitchen tool that I use time and time again. It’s a great addition to your culinary tools!
Adding the garlic and basil after emulsifying the mayonnaise we find works best.
Watch us show you how easy it is to make Garlic Basil Aioli at home!
Other Amazing Spreads, Dressings, and Dips to Try
- Kickin’ Remoulade
- Homemade Mayonnaise
- Homemade Italian Dressing
- Easy Blue Cheese Dressing
- White Remoulade
Aioli Ingredients
- Eggs
- Neutral Oil
- Dijon
- Lemon Juice
- Vinegar
- Salt
- Garlic
- Basil
How To Make Homemade Aioli
EXPERT TIP: It is very important to choose the correct oil when making any type of mayonnaise. Olive oil imparts a pretty distinct olive taste. Go with a neutral oil such as avocado, grape seed, or safflower, or a blend. Coconut oil is good, too, but you’ll need to mix it with another oil because it will harden once it is cooled and refrigerated. Extra-virgin olive oil is often used when making a traditional aioli, but we find for our garlic basil aioli, a neutral oil yields the best taste.
There is so much to learn about different types of cooking oils. Thrilllist provides a nice breakdown of the most commonly used cooking oils and when they are best utilized.
Homemade mayonnaise is the perfect start for garlic basil aioli.
Garlic Basil Aioli FAQs
- How long will the aioli last? Garlic basil aioli will keep in the refrigerator for up to 1 week. However, we find that it’s at its freshest tasting after 1 day. We don’t recommend freezing aioli.
- Can dried basil be substituted for fresh? Yes, however fresh will provide more texture and we feel a milder taste. However, dried can absolutely be used. We recommend no more than 1 tablespoon of dried for this recipe.
- Can I make this without an emulsion blender? Yes. A mixer with a whisk attachment will work, or even a hand whisk. First mix all of the mayo ingredients together. And then very slowly add the oil while continuously whisking. Whisk until the oil and eggs have emulsified. This may take some practice.
- Can store-bought mayonnaise be substituted.? Of course! Simply blend in the garlic and basil and there you have it. But…homemade is really so much better, and fun to make!
- What kind of vinegar to use? We love using Champagne vinegar. But white wine vinegar will work, or even just plain distilled white vinegar.
Simply divine.
When you make this amazing spread, be sure to take a picture and post to Instagram and tag @howtofeedaloon and #howtofeedaloon!
Garlic Basil Aioli
Video
Equipment
- A jar or container that is just wide enough to fit the base of the immersion blender.
Ingredients
- 1 egg yolk
- 1 whole egg
- 1 teaspoon lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon vinegar Champagne vinegar, white wine vinegar, or distilled white vinegar all work well
- ½ teaspoon Kosher salt
- 1 cup oil avocado, grape seed, safflower
- 2 garlic cloves minced
- ½ cup fresh basil chopped
Instructions
- Place the egg yolk, whole egg, lemon juice, Dijon, vinegar, salt, and oil in a jar, or container, just large enough to fit the base of an immersion blender.
- Turn the immersion blender on high, and gently move the blender in an upward motion. As the emulsification process continues, the mixture will thicken. Continue until you've reached the desired consistency. Usually about 1 minute. Remove blender and set aside.
- Add the garlic and basil and use a spoon or fork to gently incorporate into the mayonnaise.
- Cover with lid and refrigerate until ready to use.
Notes
Nutrition
Update Note: This recipe was originally posted in August, 2016, but was updated in August, 2019 to include new images, recipe updates, and a video tutorial.
Hope says
Im sooo happy i found your page! Your recipes are to die for! Im making this tonight with the classic BLT recipe. Your videos are so fun and you two are such a delight! Thank you so much and please keep making these, you two need your own cooking show on TV!
Kris Longwell says
Hi Hope! So sorry for the extremely delayed response! Woo hoo!! We are so happy you found us and we found YOU!! We hope you are having fun with our recipes and videos! Stay tuned…so much more fun and food on the way!!! xoxo
Nadia says
It doesn’t say how much mayo to use? Did i miss it lol
Kris Longwell says
Hi Nadia! LOL! You mean if you don’t make the may from scratch, as in the recipe? You could use 3/4 cup of good-quality purchased mayo, and be good. But give the homemade a try…it’s not that hard and sooooo good!
monique says
This was so good! I have made mayos before..but I fund this one the best so far.I grow my own garlic..basil..have a chicken:)Perfect!
Kris Longwell says
Hey Monique!! Home-grown basil is the best, right? So glad you liked the homemade mayo recipe and thank you so much for letting us know!!! And your blog is gorgeous!! Stay in touch! Best, Kris & Wesley
Brenda B. says
Your garlic basil aioli recipe is simply Devine !
As are all of your recipes, y’all (yes I’m from Texas) are both gifted with the ability to take some of the most difficult and seemingly incomprehensible recipes and show us how to prepare them in such a way that we feel there’s nothing we can’t do in the kitchen….
Y’all are a part of my family, from my sons and daughter that cook to my husband , myself and many more extended members of our family that I have shared your amazing site with.
So from our family to yours; Love and thanks from Deep in the heart of Texas ❤️
Kris Longwell says
Brenda, we don’t even know where to begin. Your message filled us with so much joy and happiness, it’s hard to even describe. We truly love doing what we do and we love being able to do it together. But, honestly, the greatest joy comes when we hear that folks like you and your family have fun with our approach to cooking and apply to their own adventures in the kitchen. Cooking should be fun and the perfect reason to celebrate life with the one’s we love. Thank you so much for articulating this in such a beautiful and heartfelt way. Please stay in touch…so much more is still yet to come!! All the best from your fellow Texan extended family!! xoxoxo Kris & Wesley