Immersion Blender Aioli

Immersion Blender Aioli

Meet your new obsession: Immersion Blender Garlic Aioli made with our limited edition Spicewalla x Le Vigne Extra Virgin Olive Oil! Directly out of the brain of our amazing Culinary Director, Alyse Baca, you're gonna love this one, friends! 

This stuff is silky, garlicky, and so wildly easy that you’ll wonder why you ever bought store-bought mayo ✨

One jar, one egg, one heroic plunge of your immersion blender and boom, you’ve got a luscious spread that tastes like it came straight out of a tiny Mediterranean kitchen. 

Drizzle it, dunk in it, put it on everything you love. This is peak condiment power, and you made it in, like, fifteen seconds. Look at you go! 

  • Ingredients

    ⅔ cup Spicewalla x Le Vigne Extra Virgin Olive Oil
    1 large egg
    2 cloves garlic
    1 tsp lemon juice
    Pinch kosher salt

  • Print

    Preparation

    1. Add all ingredients into a jar or deli cup that is wide enough and deep enough to fit your immersion blender into
    2. Plunge the immersion blender and place at the bottom of the jar. Turn on the lowest setting, keeping the head of the blender at the bottom of the jar until the aioli starts to emulsify,
    3. After about 10 seconds gently pull the immersion blender up and down and stir around the jar until the entire mixture is emulsified and thick.
    4. Taste and adjust seasoning to your liking.
    5. Enjoy immediately or store in the fridge for up to 7 days.

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