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A close-up view of a small jar filled with garlic basil aioli with a small spoon inserted into it with a couple of whole eggs and fresh basil resting nearby.

Garlic Basil Aioli

Course: Condiment
Cuisine: French
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 8 people
Calories: 42kcal
Author: Kris Longwell
Garlic Basil Aioli takes classic mayonnaise and elevates it several notches on the taste ladder. This isn't hard to make, and the flavor profile that it adds to your favorite sandwiches and dishes is remarkable. Amazing!
Print Recipe

Equipment

  • Immersion blender
  • 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 mustard, vinegar, salt, and oil in a jar or container that is just large enough to fit the base of an immersion blender.
    1 egg yolk, 1 whole egg, 1 tsp lemon juice, 1 tsp Dijon mustard, ½ tsp vinegar, ½ tsp Kosher salt, 1 cup oil
  • 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 the blender.
  • Add the garlic and basil and use a spoon or fork to gently incorporate them into the mayonnaise.
    2 garlic cloves, ½ cup fresh basil
  • Cover with lid and refrigerate until ready to use.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
Extra-virgin oil can be used for the oil, but it will impart more of a distinct olive taste, which is traditional for aioli; however, we like the clean taste of a neutral oil.  
If you do not have an immersion blender, you can use the whisk attachment on a mixer, or even a hand mixer.  Add all ingredients (except oil, garlic, and basil), and stir to combine.  Then very slowly add in the oil, all the while whisking.  Continue whisking until emulsified.  Then stir in the garlic and basil.  
We love using Champagne vinegar, but you can also use white wine vinegar, or even distilled white vinegar.  If you go with a vinegar that is not clear, that is fine, but remember it will change the color of the aioli. 
Homemade aioli will keep in the refrigerator for up to a week.  We do not recommend freezing the aioli. 

Nutrition

Calories: 42kcal | Carbohydrates: 1g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 45mg | Sodium: 16mg | Potassium: 12mg | Sugar: 1g | Vitamin A: 141IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg