Garlic Aioli

Store-bought mayonnaise just can't compare with homemade aioli. Just add roasted garlic (or garlic powder) like in this recipe for an extra dimension of flavor. Serve as a dip with crudités, or as a sauce on tacos.

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  • 3 pasteurized egg yolks
  • ¼ (60 ) fresh lemon juice
  • ¼ salt, optional
  • ¼ ground black pepper
  • 1 garlic powder, or roasted garlic puree
  • 1¼ (300 ) light olive oil


  1. Place yolks, lemon juice, salt, pepper, and garlic into the Vitamix container in the order listed and secure the lid.
  2. Start the blender on its lowest speed, and slowly increase to Variable 6. Blend for 15 seconds.
  3. While the blender is still running, remove lid plug and slowly pour oil through the lid plug opening. As the mixture begins to thicken, the oil may be added at a faster rate. Finish pouring the oil and after blending for another 15 seconds, secure lid plug. Increase speed to Variable 10 and blend for 3 to 5 seconds. Stop the blender.
  4. Refrigerate in an airtight container for up to 1 week.

Chef's Notes

The aeration container will help you achieve a much tighter emulsion. This leads to sauces that are very thick and uniform and with room for add-ins without getting soupy. It also creates a substance that holds up well against heat.