This Thermomix Aioli recipe is rich and creamy with a delicious punch of garlic. And it takes just minutes to make in the Thermomix.
This rich creamy aioli has a delicious punch of garlic flavour that is perfect for dipping your french fries in or slathering on your favourite sandwich.
Aioli is a Provencal name, coming from the word ail (garlic) and oli (dialect for oil). Originally it was an emulsion of these two ingredients. Nowadays however it more commonly takes the form of a mayonnaise, using egg yolks.
Aioli epitomises the heat, the power, and the joy of the Provencal sun, but it has another virtue - it drives away flies."
- Frederic Mistral, 1891.
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Why you will love this recipe
- It makes creamy aioli that is delicious as a dip, spread or side dish.
- It uses simple ingredients that you will likely have in your fridge and pantry already.
- It takes just a few minutes.
Is Aioli just Garlic Mayonnaise?
Simplistically speaking, yes aioli is a garlic mayonnaise. However, there are some important distinctions between the two. it is not just as simple as adding some garlic to mayonnaise.
Firstly, mayonnaise uses a neutral-flavoured oil - grapeseed, canola or groundnut oil are often used. You don't want to use olive oil in mayonnaise as the flavour is overpowering and can make it bitter.
Aioli on the other hand, always uses olive oil. I would still recommend going for a light and fruity olive oil so as not to overpower the dish.
Secondly, when making mayonnaise, you can use either vinegar or lemon juice. With aioli you would usually just use lemon juice.
Thirdly, mayonnaise recipes usually include mustard, whereas this isn't usually added to aioli.
And lastly, aioli recipes often include potato. Yes, you read that correctly! Traditional aioli recipes call for a spoonful of mashed up boiled or baked potato to bulk out the sauce.
This is optional (and I don't use it and haven't included it in my recipe) but if you happen to have some in your fridge, feel free to add it in and see if it makes a difference!
Full ingredients with recipe instructions can be found in the recipe card at the bottom of this post.
Aioli uses just a few simple ingredients that you will likely already have in your fridge and pantry already. For best results, you should ensure that your eggs are at room temperature before starting.
- Garlic - it's not aioli without garlic! Remove the green germ from the core of the garlic cloves before using if necessary - to do this, just cut it in half lengthways and use the tip of your knife to remove the germ that runs the length of the clove.
- Egg yolk
- Lemon juice - if you don't have any you can replace with white wine vinegar. However traditionally lemon juice is used in aioli.
- Olive Oil - unlike mayonnaise (which uses a neutral flavoured oil), olive oil is traditionally used in making aioli. Try to use a light and fruity oil.
- Salt & Pepper
How to Make Aioli
Step 1: Weight out the oil: Place a jug on top of the Thermomix bowl and weigh out the oil. Set aside.
Step 2: Chop the garlic in the Thermomix.
Step 3: Add the egg yolk and lemon juice, and season with salt and pepper. Set the Thermomix to 4 minutes / 37 degrees / speed 4.
Step 4: Once 30 seconds have passed (so 3.5 minutes remaining on the timer) slowly pour the oil onto the Thermomix lid. The gap below the measuring cup will allow the oil to slowly trickle through in the correct consistency.
Note: if you are using a TM31 or TM5 measuring cup you may need to hold the measuring cup in place with one hand while you pour the oil onto the lid with the other. This is because the gap between the MC and lid is slightly larger on this version.
Step 5: Transfer to a sealable jar and refrigerate until needed.
What do you eat Aioli with?
This aioli is so delicious you might just want to eat it by the spoonful! However, here are a few ideas on how else to use it:
- A dip for french fries, wedges or sweet potato fries
- A dip for raw vegetables
- A sandwich spread alongside your favourite filling
- An accompaniment to grilled salmon or pan-fried fish
- An accompaniment to calamari or breaded prawns
- Mixed with egg, tuna or chopped roast chicken for a sandwich filling
Top Tips and FAQs
Homemade aioli should be stored in an airtight jar in the fridge (or covered tightly with plastic wrap).
You can store homemade aioli in the fridge for up to 2 weeks. Note that the flavour may develop over time with the garlic flavour strengthening.
Emulsified oil-based condiments like mayonnaise or aioli do not freeze well as they will separate. So no, it is not suitable for freezing.
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- 3 cloves garlic
- 1 egg yolk
- 1 teaspoon lemon juice
- pinch salt and pepper
- 250 g olive oil choose a light, fruity oil
- First place a jug on the lid of the Thermomix and measure out the oil. Set aside.
- Peel the garlic and slice in half lengthways. If necessary remove the green germ from the middle of the clove. Add the garlic to the Thermomix bowl and chop for 10 seconds / speed 8.
- Scrape down the bowl and repeat chopping 10 seconds / speed 8.
- Scrape down the bowl again and add the egg yolk and lemon juice to the bowl. Season with salt and pepper.
- Set the Thermomix to 4 minutes / 37 degrees / speed 4.
- After 30 seconds (so with 3.5 minutes remaining on the clock) slowly pour the oil onto the lid of the Thermomix. The oil will slowly seep through into the bowl.
- Transfer to a sealable jar and refrigerate until needed.
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