Homemade Aioli
Homemade aioli is one of the most versatile things you can whip up: creamy, garlicky and ready in just a few minutes. Whether as a dip at your next barbecue, a spread on fresh bread or a sauce for vegetables, it works just about anywhere. The secret to a perfect aioli is patience while adding the oil, and making sure all your ingredients are at room temperature.
Ingredients
- 250 ml rapeseed oil
- 1 egg
- 1 tbsp vinegar
- 1 tsp sugar
- 0.5 tsp salt
- 1 tsp mustard
- 3 cloves garlic
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 6 Servings |
|---|---|---|
| Calories | 310 kcal | 1,860 kcal |
| Carbohydrates | 1 g | 6 g |
| Protein | 1 g | 6 g |
| Fat | 34 g | 204 g |
| of which sugar | 0.5 g | 3 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Make sure all your ingredients are at room temperature before you start. This is key to helping the aioli come together smoothly instead of splitting.
- Add the egg, vinegar, sugar, salt, mustard and garlic to a tall container and blend everything with a stick blender until smooth.
- Now slowly add the rapeseed oil, ideally in a thin stream, blending continuously until the aioli has thickened to a stiff, creamy consistency.
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Nutrition facts per serving (estimate)
| Calories | 310 kcal |
|---|---|
| Carbohydrates | 1 g |
| Protein | 1 g |
| Fat | 34 g |
| Fibre | 0 g |
| of which sugar | 0.5 g |
Frequently asked questions
Why did my aioli split?
This usually happens when the ingredients are at different temperatures or the oil is added too quickly. Make sure everything is at room temperature and add the oil slowly.
How long does homemade aioli keep?
Stored in a sealed container in the fridge, the aioli keeps for about 3 to 4 days. As it contains raw egg, use it up promptly.
Can I use a different oil instead of rapeseed?
Yes, sunflower oil or a mild olive oil work well too. Bear in mind that strong olive oils can add an intense, slightly bitter flavour of their own.
Is this aioli suitable for a low-carb diet?
Yes, this aioli contains barely any carbohydrates and fits well into a low-carb way of eating.
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