The perfect accompaniment to fish, rice dishes, bread, or anything that could benefit from a creamy, garlic sauce, this easy aioli recipe will be ready in 5 minutes flat. If you've got more spare time, and are more adventurous, though, try the traditional vegan aioli.
Mince the garlic. Add 1 egg, a dash of salt (around 1/2 tsp. to start), and a dash of your oil of choice into a mixing container for a hand-held blender.
Start blending the mix as you SLOWLY and continuously pour in a thin stream of oil. The emulsion will start to form, and will thicken as you add in more oil.
Add in the juice of half of a lemon and continue to blend until it is fully incorporated. You can continue to add in more oil, as needed.
When the aioli is thick enough (it can get thick enough to hold the blender up, or can even be turned upside down without falling), stop blending, and taste the aioli for necessary adjustments.
Add in more garlic, lemon juice and/or salt as needed to suit your taste.
People here usually use sunflower oil for making aioli, sometimes with a dash of extra virgin olive oil to give it a little bit of olive oil flavor. Others use a subtly flavored olive oil rather than using only extra virgin olive oil which imparts a very strong flavor, too much for most people. Of course, if you are brave, go ahead and try it with extra virgin olive oil.