Name: Basil Garlic Aioli Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 4 tablespoons fresh basil (about one large handful of leaves); 1 tablespoon garlic, minced (about 2-3 large cloves); 2 egg yolks; 1 tablespoon lemon juice; 1/2 teaspoon kosher salt; 1/4 cup virgin olive oil; 1/2 cup vegetable oil

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Introduction

This basil garlic aioli is a fresh, flavorful sauce perfect for sandwiches, dips, or drizzling over grilled vegetables. With a rich texture and vibrant herbaceous notes, it’s a simple yet impressive addition to any meal.

A close-up view of a white square plate on a white marbled surface, filled with golden-brown roasted potato fries that have a slightly crispy texture with darker edges scattered across the plate. In front, there is a small metal cup filled to the top with a thick, creamy light green sauce speckled with tiny green herbs. A woman's hand is holding one thick potato fry dipped halfway into the sauce, showing the sauce clinging smoothly to the fry. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 tablespoons fresh basil (about one large handful of leaves)
1 tablespoon garlic (minced, about 2-3 large cloves)
2 egg yolks
1 tablespoon lemon juice
1/2 teaspoon kosher salt
1/4 cup virgin olive oil
1/2 cup vegetable oil

Instructions

Step 1: Place fresh basil, minced garlic, egg yolks, lemon juice, and kosher salt in a food processor. Pulse until the ingredients are combined.
Step 2: Turn the processor on and slowly pour in the olive oil mixed with the vegetable oil. Continue processing until the aioli forms and thickens, about one minute.
Step 3: Turn off the processor, scrape down the sides, then process again briefly to fully combine. Serve immediately or refrigerate in an airtight container.

Tips & Variations

For a milder garlic flavor, roast the garlic cloves before adding them to the processor.
Try substituting lemon juice with lime juice for a tangy twist.
If you prefer a lighter texture, use all vegetable oil instead of mixing with olive oil.

Storage

Store the aioli in an airtight container in the refrigerator for up to 3 days. Before serving, give it a good stir and bring it to room temperature for the best flavor. Do not freeze.

How to Serve

A round metal cup filled to the top with thick, light green sauce that has tiny darker green herb specks in it is placed on a white marbled surface. To the right of the cup, there is a pile of golden brown fries seasoned with visible small herbs and spices, some fries are slightly darker and crispier on the edges. The sauce has a smooth texture with a few small air pockets on its surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of just egg yolks?

Using whole eggs will change the texture and richness of the aioli. Egg yolks provide the creamy consistency and help emulsify the sauce, so it’s best to stick with yolks for authentic results.

Is it safe to use raw egg yolks in this recipe?

Using raw egg yolks carries a small risk of salmonella. To reduce risk, use pasteurized eggs or ensure the eggs are fresh and from a trusted source.