Thermomix Garlic Aioli Recipe
Traditional aioli requires careful hand-whisking to create a stable garlic mayonnaise, but your Thermomix simplifies this classic Mediterranean sauce completely. Fresh garlic cloves, egg yolks, bright lemon juice, and quality olive oil transform into silky, garlicky perfection in under three minutes total. The Thermomix's precise speed control allows you to add oil slowly while the blade maintains constant emulsification. The result is a stable, creamy aioli with bold garlic flavor that won't separate or break. Use it as a sandwich spread, dipping sauce for fries, or accompaniment to grilled seafood and vegetables. This authentic aioli contains no artificial ingredients and keeps refrigerated for up to one week. The garlic flavor mellows slightly over time, becoming more complex. Serve with crusty bread or alongside grilled meats.
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Best For
Ingredients
- •Garlic - 3 cloves
- •Whole egg - 1
- •Lemon juice - 1 tablespoon
- •Salt - 1/2 teaspoon
- •Dijon mustard - 1/4 teaspoon
- •Light olive oil - 3/4 cup
- •Vegetable oil - 1/4 cup
Instructions
- 1
Add garlic cloves to Thermomix bowl and chop 3 sec/speed 7.
- 2
Scrape down sides of bowl.
- 3
Add egg, lemon juice, salt, and Dijon mustard to bowl.
- 4
Mix 10 sec/speed 4 to combine.
- 5
With blades running at speed 4, slowly pour combined oils through the hole in the lid in a thin, steady stream over 1 minute.
- 6
The mixture will thicken and emulsify as the oil is added. If it's too thick, add 1 tablespoon of water and mix 5 sec/speed 4.
- 7
Scrape down sides and mix again 5 sec/speed 4 for final smooth consistency.
- 8
Transfer to an airtight container and refrigerate immediately. Use within 3 days.
Tips & Variations
Pro Tips
- • For a richer flavor, consider using extra virgin olive oil instead of light olive oil, but be aware it may alter the texture slightly.
- • Make sure your ingredients are at room temperature before starting; this helps with emulsification.
- • Avoid adding the oil too quickly—slow and steady is key for a stable aioli that won't break.
- • For a fun twist, serve the aioli in a small bowl with freshly chopped herbs sprinkled on top for added color and flavor.
Storage
- • Refrigerator: Up to 1-2 weeks in airtight container
- • Freezer: Up to 3 months (thaw overnight in fridge)
- • Best Practice: Store in glass jars for longer freshness
Recipe Variations
- • Add a pinch of cayenne pepper or a dash of hot sauce for a spicy kick.
- • Substitute the egg with silken tofu for a vegan version that’s just as creamy.
- • Incorporate fresh herbs like basil or dill to create a flavorful herb aioli that adds a unique twist.
Frequently Asked Questions
How long does homemade aioli last in the fridge?
Homemade aioli can be stored in an airtight container in the refrigerator for up to one week. Over time, the garlic flavor will mellow, making it even more delicious.
Can I substitute any of the ingredients?
Yes, you can use lemon zest in place of lemon juice for a more aromatic flavor, or substitute Dijon mustard with another mustard of your choice. Just be cautious with the acidity levels to maintain the proper consistency.
What dishes pair best with garlic aioli?
Garlic aioli complements a variety of dishes, from grilled seafood and roasted vegetables to sandwiches and wraps. It also makes a delightful dipping sauce for crispy fries or fresh vegetable platters.
What should I do if my aioli breaks or doesn't emulsify?
If your aioli doesn't emulsify, you can try adding a teaspoon of warm water or another egg yolk to help stabilize it. Blend again slowly while adding oil incrementally to restore that creamy texture.
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