Homemade Garlic Basil Aioli

Elevate your sauce game with this basil garlic mayo recipe (aka aioli) to add to your favorite burger, sandwich, salad, and more!

Course Recipes

Cuisine American

Keyword Homemade Garlic Basil Aioli

Prep Time 5

Cook Time 0

Additional Time 5

Total Time 10

Servings servings

Calories 60kcal

Author Bon Appeteach

Ingredients

2/3 cups Avocado Oil
2 Egg Yolks Room Temperature (*See notes above regarding raw egg yolks*)
1 tsp. Dijon Mustard or Mustard Powder
1/2 lemon juiced
1 tsp. Salt & pepper
6 Garlic Cloves minced
1/2 cup Fresh Basil stems removed

Instructions

In a food processor or with a jar and an immersion blender, pulse the two egg yolks (room temp works best) and the mustard powder together. Add in the lemon juice and pulse again.
*Key Step*-Turn the processor or blender on high and slowly drizzle in the oil in a steady stream. This should take several minutes. If you go to fast you will break the emulsion and the oil and yolk will separate.
Once the oil is added, add in the salt, pepper and minced garlic. Pulse 5-10 times to ensure it is combined. You can taste it at this point and see if it needs additional salt.
Finally, add in the basil and process until the aioli looks similar to a pesto. You may need to scrape down the sides a few times to ensure it is evenly mixed.
Serve with crostini, crackers, as a dip for veggies, or with chicken (awesome in chicken salad too) or salmon. This would be delicious on a sandwich or in low carb wrap too!
Store in the fridge for up to 1 week.

Notes

Struggling to make your own mayo base for the aioli? Use 1 cup of your favorite mayo instead and add a little lemon juice, garlic, and basil to it instead.

Nutrition