Stick Mixer

Aioli

Aioli

Aioli made with our immersion blender Prostick.

Ingredients

  • 4 egg yolks
  • 1 tbsp freshly squeezed lemon juice or white wine vinegar
  • 1 tsp Dijon mustard (or another mustard)
  • 2 garlic cloves
  • ¼ tsp flaky sea salt
  • Freshly ground black pepper
  • 400 ml neutral oil, such as sunflower oil

How to make aioli with an immersion blender

  1. Start with the base
    Place all the ingredients, except the oil, into the measuring cup of your immersion blender. Blend until the garlic is finely chopped and the mixture is smooth. Leave the blender in the measuring cup.
  2. Add the oil
    Slowly pour the oil down the inside of the measuring cup so it forms a layer on top of the egg mixture. Start the blender on the lowest speed, keeping it still at the bottom. Once a thick aioli begins to form, gradually lift the blender upwards while it’s running. The slower you lift, the better the result. Continue until all the oil has been incorporated and you have a thick, airy aioli.
  3. Alternative method
    If you find this technique tricky, you can instead drizzle in the oil in a very thin stream while blending. Pause occasionally to allow the oil to fully emulsify before continuing.
  4. Adjust consistency
    If the aioli turns out too thick, loosen it with a little ice-cold water until you reach the desired consistency.
  5. Season to taste
    Finish with extra lemon juice, salt and pepper to taste.

Tips:

  • Add finely chopped herbs such as parsley, dill, or basil for a fresh twist.
  • Mix in a little chili or smoked paprika for a spicy variation.
  • For a lighter version, replace part of the oil with neutral yogurt.

Product used in this recipe:

Wilfa Prostick

The Prostick immersion blender gives you full control with powerful performance and ergonomic design. Perfect for making aioli, sauces, smoothies and more. → Read more

Watch how to make it here

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