Our creamy Thermomix Aioli takes less than ten minutes to prepare and has only five ingredients. Aioli can be a tasty sauce for hot chips or a tangy spread on sandwiches and burgers.
Skip the store-bought and make your own Aioli in the Thermomix. Aioli originates from the Mediterranean region, particularly Provence in France and Catalonia in Spain. It is similar to mayonnaise; however, the key difference is the addition of garlic.
I've added wholegrain must to this version, which looks pretty and gives the Aioli subtle pops of flavour.
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Why You'll Love This Recipe
- Only five ingredients.
- It is cheaper than store-bought and contains no preservatives.
Ingredients
Note: The full quantities are shown in the recipe card below.
- Egg yolks - use two 2 egg yolks from large eggs.
- Wholegrain mustard - adds a lovely flavour. You could use Dijon mustard instead.
- Garlic - this recipe uses raw garlic. If you have time to roast it, that's even better.
- Lemon juice - use fresh lemon juice.
- Olive oil - use a light olive oil. Extra virgin olive oil tends to have a bitter taste.
Step by Step Instructions
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
Mince garlic
Chop the garlic finely in the Thermomix.
Add yolks, lemon & mustard
Add the egg yolks, lemon juice and mustard to the mixing bowl.
Blend
Set the Thermomix to run for 2 minutes on speed 4. Very slowly, trickle the olive oil through the hole in the mixing bowl lid until it emulsifies with the other ingredients.
Top Tip
To prevent the Aioli from breaking, slowly pour the olive oil in.
Substitutions
- Olive oil - you could use sunflower oil.
- Wholegrain mustard - either leave it out entirely or use a little Dijon mustard.
Variations
- Spicy - stir in a bit of sriracha at the end.
Serving Suggestions
- Dipping: Serve Aioli as a dip for vegetables, bread, fries, or seafood. Its creamy texture and flavorful ingredients enhance the taste of the items dipped into it.
- Sandwiches and Burgers: Spread Aioli on sandwiches, burgers, or wraps to add flavour. It complements meats, cheeses, and vegetables well.
- Salads: Use Aioli as a dressing or a creamy element in salads. It pairs exceptionally well with potato, pasta, and grain salads.
- Seafood: Aioli is often served alongside seafood dishes such as grilled fish, shrimp, or crab cakes. It adds richness and a hint of garlic flavour to seafood.
Storage
Store the Aioli in an airtight container in the fridge for up to a week.
FAQs & Expert Tips
Fixing broken Aioli involves emulsifying the mixture again to bring it back to a smooth and creamy consistency. Here's how you can do it:
1. Crack a fresh egg yolk into a clean Thermomix bowl. This will serve as a base for re-emulsifying the broken Aioli.
2. Set the Thermomix to run for 2 minutes on speed 4. Slowly drizzle in the broken Aioli. As the mixture emulsifies and thickens, you can add the broken Aioli in a slow, steady stream. This gradual incorporation helps to stabilize the emulsion.
3. If the Aioli is still too thin, you can continue whisking and adding more of the broken Aioli until you reach the desired consistency. If it becomes too thick, thin it with a few drops of water or lemon juice.
📖 Recipe
Thermomix Aioli
This creamy Aioli is made quickly in the Thermomix. Use it as a dip for French fries or as the base of a burger or wrap.
Ingredients
- 2 small garlic cloves, peeled, note 1
- 2 large egg yolks
- 1 tablespoon lemon juice (plus a little extra depending on taste)
- 2 teaspoons wholegrain mustard, note 2
- 250mls light olive oil, note 3
Instructions
- Add the garlic to the Thermomix bowl and chop for 3 sec/speed 8. Scrape down the sides of the mixing bowl and chop again for 3 sec/speed 8.
- Add the egg yolks, lemon juice and wholegrain mustard to the mixing bowl.
- Set the Thermomix to run for 2 minutes at speed 4. Very slowly, add the olive oil through the hole in the mixing bowl lid. If there is some olive oil left, extend the time. Adding the oil slowly is essential, as too fast can cause the Aioli to break (separate). (If this happens, see the recipe post on how to fix a broken Aioli).
- Add seasoning and more lemon juice, if desired.
- Store the Aioli in an airtight container in the fridge for up to a week.
Notes
1. Garlic: If you have time, roast the garlic first. Roasted garlic offers a more mellow and sweet flavour compared to raw garlic.
2. Wholegrain mustard: This can be substituted for Dijon mustard.
3. Light olive oil: This can be substituted for sunflower oil. Extra virgin olive oil can produce a bitter-tasting Aioli.
Troubleshooting
See the notes in the recipe post on what to do if the Aioli breaks.
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