Servings: 0.75 cup
Homemade Aioli Sauce Recipe
This homemade aioli sauce is creamy and made from scratch with egg yolks and olive oil. Perfect for dipping, sandwiches and seafood.
Ingredients
- 2 large egg yolks
- 2 teaspoons fresh lemon juice
- 1/2 cup extra-virgin olive oil
- 1/8 teaspoon fine sea salt
Instructions
- In a small food processor or cup using an immersion blend, whisk together the 2 large egg yolks 2 teaspoons fresh lemon juice Pulse, scraping down the sides, until it becomes a pale yellow paste.
- While whisking or while the immersion blender is on, very slowly pour the 1/2 cup extra-virgin olive oil into the yolk mixture. It should start to thicken and combine, but if it it does separate, stop adding the oil and continue to whisk until it combines again, then resume the oil.
- When fully combined, add the 1/8 teaspoon fine sea salt, either giving a few more quick pulses or folding in by hand.
- Cover and refrigerate for 1 hour to let flavors marry.
- If you’ve tried this recipe, come back and let us know how it was in the comments or ratings.
Notes
Storage: Store it in an airtight container in the refrigerator for up to a week. It will likely last longer, but every time you take it out to use it or place a knife or something to spread in, it runs the risk of contamination. Do not leave out at room temperature for more than 2 hours.
Freezing: Unfortunately, I do not recommend freezing this aioli. Freezing will cause the emulsification to break down and the sauce to separate.
Nutrition
Calories: 1430kcal, Carbohydrates: 3g, Protein: 8g, Fat: 157g, Saturated Fat: 24g, Polyunsaturated Fat: 17g, Monounsaturated Fat: 111g, Cholesterol: 518mg, Sodium: 414mg, Potassium: 68mg, Fiber: 0.04g, Sugar: 1g, Vitamin A: 693IU, Vitamin C: 5mg, Calcium: 64mg, Iron: 2mg