1, 2, 3, Aioli!

The following two tabs change content below.


I'm a San Francisco city girl who loves to cook and enjoy the outdoors. My cooking style focuses on healthy recipes, but I have a huge sweet tooth that I am constantly fighting! When I'm not cooking/eating/photographing/writing about food, I'm at the hospital full-time or running. I'm addicted to blogging about food - www.mysanfranciscokitchen.com

Latest posts by Kristianne (see all)


The first time I tried aioli, it was paired with an artichoke (it was also the first time I tried an artichoke!). The word aioli simply means “garlic oil.” Aioli originates from an area of France and can be paired with a variety of vegetables and fish. After trying it for the first time, aioli instantly became one of my favorite dips. Personally, I like to serve it over asparagus, cauliflower or potatoes. How could you not like the combination of garlic and lemon in a dip? MMMMM…

This aioli recipe is really easy because it only consists of three steps: Add the ingredients, blend, and chill. It really is that easy!



1, 2, 3, Aioli! 


  • 1 egg yolk
  • 1 tbsp lemon juice
  • 1/4 tsp salt
  • 1 garlic clove, finely chopped
  • 1/4 cup olive oil


  1. Add the egg yolk, lemon juice, salt and garlic to a small Magic Bullet cup.
  2. Blend for 20 seconds, then add the olive oil and blend for 10 more seconds.
  3. Cover with a lid and refrigerate until ready to serve.

Makes 1/2 cup