Richard Blais's Aioli

Richard Blais's Aioli

Richard Blais's aioli from Try This at Home is an easy blender mayonnaise useful for spreading on sandwiches and mixing into salad dressings.

Reprinted from Try This at Home: Recipes from my head to your plate by Richard Blais. Copyright 2013. Published by Clarkston Potter. All rights reserved. Available wherever books are sold.

  • Yield:makes about 1 cup
  • Active time: 15 minutes
  • Total time:10 minutes


  • 1 large egg
  • 4 garlic cloves, finely minced
  • Juice of 1 lemon (about 3 tablespoons)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon cider vinegar
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground white pepper
  • 3/4 cup extra-virgin olive oil
  • Dash of hot sauce, or to taste (optional)


  1. 1.

    Fill a small saucepan with 3 inches of water and bring to a boil over medium heat. With a slotted spoon, lower the egg into the water and boil for 6 minutes. Remove the egg and put it in a small bowl of cold water until cool enough to handle. Peel the egg.

  2. 2.

    Put the egg, garlic, lemon juice, Dijon, vinegar, salt, and white pepper into a blender and puree on low speed. With the blender running, add the oil in a steady, slow stream, blending until emulsified and thickened. Add the hot sauce, if using, and blend on high speed for about 1 minute. Transfer to an airtight container and store in the refrigerator for up to 3 days.