Homemade Aioli

Homemade Aioli

Photo by Cristina Gonzalez

Aioli is essentially a garlic mayonnaise… well in Spain not quite, we have our own version, called “Alioli” short for “all i oli” that in Catalan (language widely spoken in Catalonia, North Eastern Spain) means “garlic and oil” and originally, that is what it was, an obscene amount of garlic, mashed up with a mortar and pestle with a little coarse salt, then emulsified with extra virgin olive oil; nice, buuut boy oh boy, literally blows your shocks of, and besides, you cannot really taste anything else. In general if in Spain you ask for “alioli” you will be expecting to get the garlicky mayonnaise type (that goes so well with Andalusian style deep-fried seafood… so goooood, well we leave this for another day)

The widespread name “Aioli” comes from a similar preparation that comes from Provence, province of South Eastern France (very close to Catalonia) so is all related anyway, that is basically what Europe is all about.

Mmmm got lost, let me see, oh yes, back to the actual preparation of this incredibly tasty creamy sauce… I have always made aioli with my hand blender, with at least a 95% of success rate and in about 30 seconds… my Lala did it this way, my mum does it this way and it just works.

Let me tell you, this garlic mayo is to die for, goes well with absolutely everything, yes everything even those brownies (just kidding), now seriously, just get a piece and toasted crusty bread, put a dollop of aioli on top… and prepare to touch the sky with your fingertips!! (Just don’t do it too often… you know what I mean ;0))




  • 1 medium egg, free range (the freshest you can find) at room temperature
  • 1 cup oil (sunflower oil or a mixture of sunflower and olive oil)
  • 1 teaspoon of lemon juice, at room temperature
  • 1/4 teaspoon salt
  • 1/2 teaspoon garlic, minced


  1. Put egg, oil, lemon juice, salt and garlic paste in the blending container that comes with your hand held blender
  2. Introduce blender in the container and rest at the bottom. Start blending at full speed and stay where you are for 5 seconds. You will see immediately the aioli is starting to emulsify
  3. After those five seconds, with the motor still running, start lifting the blender slowly but surely, should take you about 8 seconds to almost get all the way up but still with the blades in the aioli ;immerse your blender up and down one time to make sure all your ingredients are well amalgamated, and voila your aioli is ready to be enjoyed
  4. Store any leftovers covered in the fridge, they should be good to go for a few days, just make sure you use clean cutlery when you scoop it out!

One Thought on “Homemade Aioli

  1. Susan on April 3, 2014 at 9:36 pm said:

    Oh My God ….. ese alioli con unas bravas….

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