Garlic Basil Aioli

Elevate your sandwich game with this creamy Garlic Basil Aioli, a foolproof condiment that comes together in seconds using a simple immersion blender technique. It’s the ultimate flavor booster for almost any dish, but it truly shines as the star ingredient on the Best-Ever BLT.

🥚 The Ingredients

This recipe transforms simple kitchen staples and fresh, aromatic additions into a rich, velvety spread that far surpasses anything you can find in a store. Find ingredient notes (including substitutions and variations) below.

📝 Ingredients Notes and Substitutions

• Eggs: Using one whole egg plus an extra yolk creates the richest, sturdiest emulsion; for the best results, ensure they are at room temperature before starting.
• Neutral Oil: Avocado oil is our top choice for its mild flavor and health benefits, but you can easily swap it for canola, vegetable, or grapeseed oil. (Note: Avoid using extra virgin olive oil, as the high-speed blending can cause it to turn bitter).
• Acidity: The combination of fresh lemon juice and white vinegar provides a balanced tang, though you can use all lemon juice or swap the white vinegar for apple cider vinegar if needed.
• Dijon Mustard: This is a key ingredient that acts as a natural emulsifier to help the sauce thicken, while also adding a subtle, savory depth.
• Fresh Basil: For the most vibrant color and aromatic flavor, fresh leaves are essential; dried basil is not recommended as a substitute here.
• Garlic: Freshly minced cloves offer the best “bite,” but if you prefer a mellower, sweeter flavor, you can substitute them with a few cloves of mashed roasted garlic.

Refer to the recipe card (with video) below for a full list of ingredients and measurements.

📌 Tips and Tricks for Perfect Homemade Aioli

• Use the Right Sized Jar: For the immersion blender method to work perfectly, use a container (like a wide-mouth Mason jar) that is just slightly wider than the head of the blender. This tight fit forces the oil down into the blades, ensuring a perfect emulsion every time.
• The “Slow Lift” Technique: Start with the blender held firmly against the bottom of the jar. Turn it on and keep it at the bottom until you see the thick, white mayonnaise beginning to form at the base; only then should you slowly tilt and pull the blender upward to incorporate the rest of the oil.
• Room Temperature Ingredients: To prevent the sauce from “breaking” (separating), try to use eggs that are at room temperature.
• Fold for Color: Always fold in the chopped basil and minced garlic by hand at the end. If you blend them with the immersion blender, the basil will pulverize and turn your beautiful white aioli a muddy green color.
• Let it Rest: While you can eat it immediately, the flavor improves significantly if you let the aioli sit in the refrigerator for at least 30 minutes.
• Fixing a Broken Aioli: If your mixture stays liquid and refuses to thicken, don’t throw it out! Simply put a fresh egg yolk in a clean jar and very slowly pour the “broken” mixture into it while running the immersion blender to restart the emulsion.

👩🏼‍🍳 How To Make Basil Aioli with Garlic

1. Step 1: Add the egg yolk, whole egg, lemon juice, Dijon, vinegar, salt, and oil in a jar.

2. Step 2: Slowly use an immersion blender to gently move the ingredients up and down in the jar; do this until mayonnaise forms, usually about 1 minute.

3. Step 3: Fold in the minced garlic and chopped fresh basil.

4. Step 4: Let chill in the fridge for at least 30 minutes before serving.

🙋🏽‍♂️ Frequently Asked Questions

😋 Other Amazing Spreads, Dressings, and Dips

Ready to make the best condiment in town? Go for it!

And when you do, be sure to take a picture of it, post it on Instagram, and tag @HowToFeedalLoon and #HowTofeedaLoon!