Store the aioli in a sealed jar with a lid. You can keep aioli in the refrigerator for about a week, well covered. You can freeze aioli in a closed jar without any problem. Always stir before use and possibly refresh with a few drops of lemon juice.

Aioli

Name: Aioli
Cook time: 5 min
Total time: 5 min
Yield: 1p
Ingredients: 10 cloves of garlic; 1 egg yolk; White pepper and salt; Juice of 0.5 lemon; 300 ml corn oil; Immersion blender; Tall measuring cup

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5min

•

Easy

With this recipe, you can make Spanish aioli with an immersion blender in 5 minutes! A delicious creamy dip for tapas, calamari, or patatas bravas!

Ingredients

What do you need?

Quantity: 1p

10 cloves of garlic
1 egg yolk
White pepper and salt
Juice of 0.5 lemon
300 ml corn oil

Immersion blender
Tall measuring cup

10 cloves of garlic
1 egg yolk
White pepper and salt
Juice of 0.5 lemon
300 ml corn oil

Immersion blender
Tall measuring cup

Preparation method

How do you make this?

Peel the look and put it together with all other ingredients in a high measuring cup. Place the mixer at the bottom on the bottom and slowly go up. Keep mixing until you get a nice creamy whole. Serve in a small bowl with some sturdy bread and olives.