Aioli is an oil and garlic emulsion that almost always splits when stirred by hand. The Thermomix® holds it together at speed 3.5, the sunflower oil runs in evenly and the egg yolk binds everything together. The aioli is ready in 15 minutes.
The ingredients are straightforward: garlic, an egg, lemon juice, salt and sunflower oil. The neutral oil is a deliberate choice here. Olive oil sounds more Mediterranean, but it turns bitter at higher speeds. Anyone who wants a milder flavour should stick to sunflower oil or blend in a small amount of mild olive oil at most.
The Best Aioli with the Thermomix®
Ingredients 0 / 5 ✓
- 2 garlic cloves
- 1 egg
- 2 tsp lemon juice
- 1/2 tsp salt
- 200 g sunflower oil
Instructions 0 / 3
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1
Chop the garlic.
Peel the garlic, place in the mixing bowl and chop for 3 seconds / speed 8, then scrape down with the spatula.
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2
Mix the ingredients.
Add the remaining ingredients, except the oil, to the mixing bowl and mix for 8 seconds / speed 5.
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3
Drizzle in the oil.
Place the measuring cup in the mixing bowl lid. Set the Thermomix® to speed 3.5 and slowly pour the oil onto the mixing bowl lid. The oil drips through the gaps around the measuring cup. Once all the oil has dripped in, the aioli is ready.
Tip: Add 1/2 tsp honey in the second step. It rounds off the flavour of the aioli nicely.
Video
Nutrition per serving
Drizzle the oil, do not pour it
The one step where aioli regularly goes wrong is the oil. Adding it too quickly breaks the emulsion before it has had a chance to form. The Thermomix® solves this with a simple trick: place the measuring cup in the lid and slowly pour the oil onto it. It drips through the gaps into the mixing bowl on its own, at exactly the pace the emulsion needs.
Speed 3.5 is not a rough estimate. Too slow and the oil does not blend evenly, too fast and the emulsion splits. We keep to exactly this setting.
If the aioli splits
If the oil and egg yolk do separate, the aioli is not lost. Place a second egg yolk in a clean container and slowly stir the split mixture into it at the pace you should have used the first time. The garlic is still in there, so little extra effort is needed. The cause is almost always oil added too quickly, or ingredients straight from the fridge: the egg and lemon juice should be at room temperature.
More garlic is fine
The recipe uses two cloves as a base, and the aioli is noticeable but not sharp. Anyone who likes a stronger flavour can easily add more. We tested it with double the amount: the texture stays the same, the aroma becomes more intense and direct. Great with garlic pull-apart bread or as a dip alongside garlic cheese baguette.
Anyone who wants aioli without egg will find our vegan version here too: Aioli without Egg, Thermomix®.
Which sauce for which occasion? Our complete sauce collection covers all the Thermomix® sauces we make.
Goes well with: flatbread.
What others do differently
The original Spanish version of aioli contains no egg at all, just garlic, salt and olive oil pounded in a mortar. Many Thermomix® recipes online use olive oil plus egg and are then surprised when the sauce turns bitter. The amount of garlic varies between 2 and 6 cloves, often with no mention that raw garlic gets sharper with every day in the fridge. Some prefer vinegar instead of lemon juice, others add a teaspoon of mustard as an extra emulsifier. Most suggestions for what to serve it with stop at bread. We also use the aioli with roasted vegetables, lamb chops and grilled fish. Stored in the fridge and covered, it keeps for 3 days.
