A super creamy 5 minute aioli sauce. This recipe is so easy, you’ll be laughing.
Ok, so I know I said that the next post will be a deviled eggs recipe, but it just needs a bit more tweaking before I am satisfied with it. My idea was to make it with this quick, homemade 5 minute aioli sauce. But when I was making the mixture I thought (hmmm is it worth making all of that aioli if I am only going to use 1-2 spoonfuls of it in the recipe?). One one hand, it’s so quick and easy, but on the other hand, you’ll have a batch of aioli which may or may not be useful to you.
I figured that since this aioli is a post in itself. And honestly, if you have a food processor, this recipe shouldn’t take any longer than 5 minutes. Then, I may as well post this first, then if you want to make the deviled eggs with homemade mayo, this recipe will always be here for you to use.
You will notice that I use 1 whole egg to make this aioli instead of just egg yolks. Yes, that’s right, some of you may be thinking “waahhhh?”, but having the whites makes the mayonnaise a lot lighter and creamier in my opinion. If you want to have a richer mayonnaise, then you are more than welcome to only use egg yolks. The more egg yolks you use, the richer the mayo will be. But I quite like just simply cracking in an egg because you don’t have to go through the fuss of figuring out what to do with the whites later on.
Now, if you ever make mayonnaise, and you think that you need to add another egg or egg yolk because you’re afraid that you are about to add too much oil for the egg to handle. Don’t worry, that won’t be the case. 1 egg yolk can basically take an infinite amount of oil. 99.9% of the time, the only real reason mayonnaise splits is because too much oil is added at once. However, to be honest, I have made homemade mayo so many times and I don’t think I have ever split it. And when you use a food processor, this really shouldn’t be an issue. The blades spin super fast, making the emulsification process so much easier.
Thanks so much for tagging along. You guys are the best!! I will have that deviled eggs recipe uploaded soon. Have an awesome day!!
5 Minute Aioli
- 1 egg
- 2 teaspoons of Dijon mustard
- 1 clove of garlic peeled
- 250 ml of light oil such as vegetable oil or grape seed oil
- 2 tablespoons of freshly squeezed lemon juice
- Salt and pepper for seasoning
- Prepare your food processor with the blade attachment.
- Crack your egg in the food processor, then add your Dijon mustard and your garlic clove.
- Put the lid on, and start blitzing.
- As the mixture is processing, slowly add your oil. Don't add the oil too fast or else the mayonnaise can split.
- Once you have added about half of your oil, take the lid off and scrape down the sides. Put the lid back on and continue to add the other half of your oil while blitzing.
- When you have added all of the oil, the mayonnaise should be nice and thick.
- Add your lemon juice, then season with salt and pepper (be careful not to add too much salt). Blitz one more time to finish the aioli.