Homemade Garlic Basil Aioli

Basil Aioli is a creamy, garlicky, herb forward aioli made from scratch with fresh basil, avocado oil, and egg yolks. Ready in minutes using a food processor or immersion blender and endlessly versatile as a dip, spread, or finishing sauce.

Course Appetizer, dinner, Snack

Cuisine American, Italian, Mediterranean

Keyword creamy, dip, garlicky, homemade, Homemade Garlic Basil Aioli

Prep Time 10

Cook Time 0

Servings cup

Calories 1451kcal

Author Bon Appeteach

Ingredients

Base

2 Egg Yolks Room Temperature (*See notes above regarding raw egg yolks*)
1 tsp. Dijon Mustard or Mustard Powder
1/2 lemon juiced
2/3 cups Avocado Oil

Seasonings and Aromatics

6 Garlic Cloves minced
1 tsp. Salt
1 tsp Black Pepper
1/2 cup Fresh Basil stems removed

Instructions

Add the room temperature egg yolks and dijon mustard or mustard powder to a food processor or tall jar. Pulse until combined.
Add the lemon juice and pulse again until incorporated.
With the food processor or immersion blender running on high, slowly drizzle in the avocado oil in a thin, steady stream. Take several minutes to add all the oil. Going too fast will break the emulsion.
Once all the oil is incorporated and the base is thick and creamy, add the minced garlic, salt, and pepper. Pulse 5 to 10 times until fully combined. Taste and adjust salt as needed.
Add the fresh basil leaves with stems removed. Process until the aioli is bright green and creamy, scraping down the sides as needed.
Serve immediately or store in a sealed jar in the refrigerator for up to 1 week.

Video

Notes

Room temperature egg yolks emulsify more reliably than cold ones. Remove eggs from the fridge 20 to 30 minutes before starting.
Adding the oil too quickly is the most common reason aioli breaks. Be patient and keep the stream slow and steady.
If the aioli breaks, start with a fresh egg yolk and slowly blend the broken mixture back into it.

Nutrition