A super light, creamy 5-minute aioli sauce. This recipe is so quick and easy to make, you’ll be laughing. A stress-free recipe that requires almost 0 effort.
There is nothing like a quick, easy recipe where all the hard labour is done for you. The blades in the food processor are super fast so you can add the oil faster without splitting it.
Aioli is definitely one of my favourite mayonnaise-based sauces. It’s definitely up there with tartar sauce and chilli mayo. Now let’s talk about some key points when it comes to making mayonnaise shall we.
How is mayonnaise actually made?
Mayonnaise is what’s known as an emulsifying sauce. And what we need to achieve in order to make mayo is to bind the fat and the egg yolk together. If you were to try and just straight up whisk both ingredients together, they simply wouldn’t mix. The oil would just separate from the egg no matter how hard you tried to whisk the 2 together, and this is where the sauce splits.
So what do you do? Well, you need to add the oil slowly as you beat it through, this is where the emulsifying part comes in. Now, what helps even more, is to whisk mustard through the egg yolk before adding the oil. Mustard will help the oil mix through the egg more easily, which is why it is known as the emulsifier of the sauce.
Honestly, whether you use a whisk or a food processor, you shouldn’t have an issue with the sauce splitting as long as you add the oil slowly. It’s a very simple sauce to make.
This recipe uses the whole egg
Most mayonnaise recipes just use egg yolks, but I have used the whole egg in this recipe. Now, I just want to clarify something here, have only ever made whole egg mayonnaise in a food processor. I have never made it by hand using a whisk nor have I seen anyone else do it this way.
If you are going to make this recipe by hand, I recommend only using the egg yolk instead of the whole egg just to ensure that you don’t end up splitting your aioli. Making this recipe by hand should only take you 2-3 minutes longer at the most.
Oh, and you’ll only need one egg yolk. Just 1 yolk can take an insane amount of oil, Heston Blumenthal proved this a while back. The only reason you should add any more than one yolk is if you want your mayo/aioli to be richer, as egg yolks contain fat that helps to enrich recipes.
As you can see, only using 1 yolk and using the whole egg makes mayonnaise much lighter in colour and flavour. This is how I like it, and making whole egg mayonnaise prevents you from wasting egg whites.
What oil should I use?
Always try to use a lite oil when making homemade mayonnaise. I highly recommend that you do not use a strong oil like extra virgin olive oil as it will end up making your mayonnaise way too strong and bitter. So try to keep your oils lite.
Here’s a list of oils that will work very well for making homemade mayonnaise:
- Vegetable oil
- Sunflower oil
- Canola oil
- Grape-seed oil
- Rice bran oil
As always, thank you so much for checking out this post, if you want to know more about making homemade mayonnaise, feel free to check out this Mayonnaise & Some Variations post. If you decide to make this recipe, I ask that you leave a rating in the recipe box below, and feel free to leave a comment down below sharing your thoughts.
5 Minute Aioli
A super light, creamy delicious home-made aioli sauce that should take you no longer than 5 minutes to make.
- 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.
- Light flavoured oils are the way to go when making mayonnaise. Strong oils like extra virgin olive oil can make your mayo taste bitter.
- You can use the whole egg when making the aioli in a food processor. However, if you don't have a food processor and you're going to make your aioli by hand, just use the egg yolk.
- Don't add your oil too fast as your mayo can split.
- You only need 1 egg or egg yolk, it takes a huge amount of oil just to outweigh one yolk so don't worry about using more than 1 unless you want to enrich your aioli.
Great sounding recipe. I make regular mayo with a stick blender and about 25 % of the time it splits on me. Which always bums me out. I’ll try the food processor next time.
Great recipe! I will definitely try it! (Watch out… you have a typo in the first paragraph…)
Mmh, I love mayonnaise on just about everything! ? And with garlic added to it as well, yummy! Looking forward to your devilled eggs recipe using this. Jenny
Hmm interesting. If you make sure you add the oil nice and slowly, it should be fine (:
Thanks Sylvia! Hope you like it. And thanks so much for notifying me about the typo (:
Thanks Jenny! Hope you enjoy the recipes. (:
Neither the video nor the recipe tells/shows when to add the garlic.
Sorry, missed it somehow. Please disregard the previous comment!:
Haha, scared me there for a second. Thanks for the comment regardless (: