A deliciously creamy garlic Thermomix Aioli made from just 5 basic ingredients and ready to serve in just 5 minutes!
Serve this homemade (from scratch!) aioli made with lemon juice, garlic, mustard, egg yolk and oil with any of your favourite seafood, chicken, pork or vegetable dishes! It's SO versatile.
Homemade aioli is one of the easiest and most versatile recipes to have on hand!
Originating from Spain and France, the word 'aioli' is a compound of the words 'garlic' and 'oil' (being two of the main ingredients in aioli).
Whether you're serving it as an accompaniment to your favourite fish or seafood recipe (it's my favourite dipping sauce for cooked prawns!), with chicken, pork or cooked vegetables (like potato or sweet potato chips), this creamy garlic aioli is always a favourite!
Why You're Going To Love This Thermomix Recipe
This classic aioli sauce recipe is a much loved condiment around the world!
Here's why it's SO popular:
- 5 basic ingredients - traditionally made from oil, lemon juice, mustard, egg yolk and garlic, aioli is the perfect recipe to whip up using basic pantry and fridge staples.
- Ready in 5 minutes - from start to finish, the Thermomix will have a luscious, creamy aioli ready to be used in just a couple of minutes.
- One bowl recipe - forget about washing up! This entire recipe (including the crushing of the garlic) is done entirely in the Thermomix bowl.
- Versatile - serve aioli with you favourite seafood, meat and vegetables!
What You Need
My homemade Thermomix Aioli recipe is made using the traditional aioli ingredients.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method
- Oil - traditionally virgin olive oil is used however you can use any mild flavoured oil (such as any light tasting olive oil, avocado oil or grape seed oil) for this recipe.
- Dijon mustard - a classic French ingredient that adds a lovely depth of flavour to the aioli.
- Garlic - use ½ a clove for a mild garlic flavour or 1 clove for a stronger flavour.
- Egg yolk - discard the egg white.
- Lemon juice - fresh lemon juice is best, however, store-bought bottled lemon juice can also be used.
- Salt and pepper - season to taste.
Equipment Required
This entire Thermomix Aioli recipe is made using the Thermomix machine!
It is suitable for use in any of the Thermomix models (or any Thermal cooker). You will also need to insert the Butterfly attachment during Step 2 of the recipe.
TIP: If you don't have a Thermomix, you can use a blender or food processor instead.
Step By Step Instructions
Just 5 minutes and 3 simple steps is all it takes to make aioli in your Thermomix!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method
Step 1 - Mince The Garlic
Place the garlic clove into the Thermomix machine and mix until very finely grated.
TIP: Scrape down the sides of the bowl partway through.
Step 2 - Combine The Ingredients
Insert the Butterfly attachment.
Add the egg yolk, mustard and lemon juice to the garlic.
Season with salt and pepper.
Heat for 1 minute (see recipe card below for details).
Remove the Butterfly attachment.
Step 3 - Add The Oil
While the blades are turning on Speed 4, VERY SLOWLY drizzle the oil through the MC hole (it should take 3 minutes to slowly drizzle the oil in).
After the 3 minutes, increase to Speed 5 for a further 1 minute.
TIP: It's important to add the oil very slowly so that it can emulsify with the ingredients.
Expert Tips
- For a stronger garlic flavour, use 1 full clove instead of ½ clove. You can also use store-bought minced garlic if you don't have fresh cloves.
- Choose a mild flavoured oil (such as extra virgin olive oil, avocado oil or grape seed oil).
- If you don't have a Thermomix machine, you can use any brand of Thermal cooker, or a food processor/blender.
- Store in an airtight container in the fridge and consume within 2 days.
- This Thermomix Aioli recipe is not suitable for freezing.
FAQ's
Most people assume that aioli and mayonnaise are the same as they have a similar appearance, with a pale colour and a creamy consistency. However aioli has a different flavour from mayonnaise due to its strong garlic and, traditionally, virgin olive oil flavour. The name 'aioli' originates from France and Spain, meaning 'garlic and oil', (the two main ingredients), whereas mayonnaise is an emulsion made of oil, egg yolks, and lemon juice or vinegar.
Aioli is traditionally made from oil, garlic, lemon juice, mustard and egg yolk.
Absolutely! You can use a food processor or blender instead. Crush the garlic finely, then mix the remaining ingredients together (except for the oil) in the food processor/blender. VERY slowly, add the oil to the mixture while the food processor or blender is mixing. Continue mixing for several minutes until smooth and creamy.
Related Recipes
Love putting your Thermomix to work making condiments!
Here's a few more of my most popular Thermomix sauces...
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Thermomix Aioli
Ingredients
- ½ garlic clove see notes
- 1 egg yolk
- 1 tsp dijon mustard
- 1 tbs lemon juice
- salt and pepper to taste
- 125 g light tasting olive oil, grapeseed oil or avocado oil
Instructions
- Place the garlic into the Thermomix bowl. Mix for 4 seconds, Speed 8. Scrape down the sides of the bowl and repeat for a further 4 seconds.
- Scrape down the sides of the bowl and insert the Butterfly attachment. Add the egg yolk, dijon mustard, lemon juice and season with salt and pepper.
- Mix for 1 minute, 37 degrees, Speed 3.
- Remove the Butterfly attachment. Scrape down the sides of the bowl.
- With the blades turning on Speed 4, VERY SLOWLY drizzle the oil through the MC hole (it should take 3 minutes to slowly drizzle the oil in). After the 3 minutes, increase to Speed 5 for a further 1 minute until smooth and creamy.
Notes
- Garlic - if you'd prefer a stronger garlic flavour, use 1 full clove rather than ½ clove.
- Oil - you can use a very light tasting olive oil such as extra virgin olive oil, avocado oil or grapeseed oil for this recipe.
- Equipment - if you don't have a Thermomix machine, you can use any brand of Thermal cooker, or a food processor/blender.
- Store in an airtight container in the fridge and consume within 2 days.
- This recipe is not suitable for freezing.
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