Barb Hodgens
Barb Hodgens

Barb Hodgens loves to cook with alternative, healthy whole food ingredients, with a focus on gut health. Barb has overcome her own gut health issues through healthy eating. Share your ideas, comments and photos at the end of this post :)


Elevate a meal with this flavoursome sauce.

Aioli is a creamy, rich, and intensely garlic-flavoured, mayonnaise-like sauce used as an ingredient in traditional French, Spanish and Mediterranean cuisines. Homemade aioli that is made from scratch is so much better than simply mixing crushed garlic into store-bought mayonnaise. If you are a garlic lover this versatile sauce will elevate even the humblest meal. Drizzle it on vegetables, fish, fries, BLT’s, burgers and much more.

Like our homemade mayonnaise, aioli is an emulsion. We all know oil and water don’t mix, but with the right kitchen tools, liquid can be broken into tiny droplets and forced to combine with oil. The process is done by high agitation and the slow addition of oil. It can be done with a hand whisk, but the Vibe Blender System makes the process thoroughly fail safe and it literally comes together in less than a minute.


The hallmark of aioli is garlic. How much you use is up to you. We recommend starting with just one clove and taste testing before adding more. Raw garlic is powerful and a little goes a long way. Also keep in mind the garlic taste will get stronger as the aioli sits.

Traditional aioli uses 100% olive oil. If you find olive oil too strong, try blending a portion of milder tasting oil of your choice into the mix.  


This blender method uses one whole egg, plus a yolk. Many aioli recipes call for just egg yolk, however including the white increases the volume of liquid ensuring the blades are immersed and the emulsion process begins as soon as the oil in dripped in.



1 whole egg + 1 yolk
2 teaspoons of Dijon mustard
300 ml good quality mild tasty olive oil
1-3 garlic cloves – crushed 
1 teaspoon salt
2 tablespoons of lemon juice (plus more to taste or improve texture)
Fresh grind of black pepper to taste


1.   Add the egg, yolk, mustard, lemon juice, crushed garlic and salt to the blender jug.
2.   Secure the lid on then remove the ‘filler cap’

3.   Choose ‘smoothie’ mode and toggle the speed to the lowest setting.
4.   While the blender is on low, SLOWLY pour the oil into the jug. Approx. 1 dessert spoon full at a time.

Homemade aioli

5.   Oil is what makes aioli thick. The consistency will quickly change. If your aioli is too thick after adding the oil, adjust the consistency by adding water or more lemon juice a little at a time.
6.   Add some pepper.
7.   Taste test - it may need a little extra lemon juice or salt to balance the flavour and texture.
8.   Serve immediately or pour into an airtight jar and chill for later use. Homemade aioli will stay fresh for 3-5 days covered in the refrigerator. To keep homemade aioli fresh for a week, store it in a Luvele Fresh glass vacuum seal container.

If you make this, or any of our recipes, we would love to see your creations. Leave us a comment, or tag a photo using #luvelelife on Instagram



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