Avocado Aioli is what happens when creamy avocado meets zesty garlic in the best possible way. A smooth, creamy texture and fresh flavor make it feel a little fancy without too much effort. It's easy to make and gives everything from fries to burgers and grain bowls that little extra something. Once you try it, you'll want to keep some in the fridge at all times.
Traditionally, aioli is a thicker, emulsified sauce that's made using a mortar and pestle with just garlic, olive oil, salt and sometimes lemon. However, not everyone wants to use traditional methods any longer. In fact, mayo is often used as a cheat in modern aioli. But, personally, I don't love mayo. I'm from Wisconsin, and we are butter people. Hardly anyone uses mayo. But avocado as a cheat? I'm all for that cheat. Avocado adds great flavor, color and good fat. And I love avocado! I use it in salads, crema, bowls and guacamole, of course.
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Ingredients
- Avocado
- Avocado (or olive) oil
- Garlic
- Salt
- Lemon juice
See recipe card for quantities.
Instructions
Aioli is traditionally made with a mortar and pestle. But, in order to add avocado, we're going to use a small food processor instead. A food processor is also quicker and easier.
Step 1: Add the avocado chunks, garlic, salt and lemon juice to the food processor. Blend until creamy, about 60 seconds.
Step 2: if you have a food processor where you can add the oil through a feed tube, slowly drizzle it in while the food processor is running. Otherwise, add the oil all at once.
Step 3: Blend just until light and creamy, about an additional 30 seconds.
Substitutions
- Gluten free - this recipe is naturally gluten free, so it requires no substitutions to be gluten free.
- Vegan - this recipe is naturally vegan, so it requires no substitutions to be vegan.
- Avocado oil - I love using avocado oil for this aioli because avocado oil adds extra avocado flavor to the sauce. However, traditionally, aioli is made with olive oil, so olive oil would be a good substitute if you don't have avocado oil.
- Garlic - if you don't like garlic, you can use less of it or leave it out all together.
Equipment
A food processor is needed for this recipe.
Storage
Store any leftover avocado aioli in an airtight container in the refrigerator for up to 2 to 3 days. Avocado sauces can oxide in the refrigerator. You can stir in the oxidized part or scrape it off the top and discard it if the color bothers you.
Next Level Tips
- Sprinkle parmesan, cotija or feta cheese on top of your avocado aioli for an extra flavor and texture boost for burgers, meats, fries and veggies.
- You can use a little water and a spoon to thin out aioli if you want to use it as a drizzle over salads or dishes like air fryer fish tacos or shrimp burrito bowls.
- If you're not familiar with avocado oil, I highly suggest trying it. It's a very versatile oil with a mild flavor, it's great for sauces and dressings, and it has a high smoke point for cooking.
- Avocado aioli can also be used as a substitute for mayo. Use it on sandwiches and wraps as a homemade alternative to mayo.
Related
Looking for other recipes like this? Try these:
Easy Avocado Aioli
Equipment
- 1 food processor or blender
Ingredients
- 1 large avocado chunked
- 4 cloves garlic minced
- 1 tablespoon lemon juice
- 1 teaspoon salt
- ½ cup avocado oil
Instructions
- Add the avocado chunks, garlic, lemon juice and salt to the food processor. (If it is not a high-powered food processor, mince the garlic ahead of time.) Blend until creamy, about 60 seconds. Scrape down the sides.
- With the food processor running, slowly add the avocado oil through the feed tube. If your food processor does not have a feed tube, add the avocado oil all at once and blend just until the aioli is light and fluffy, about 30 seconds.
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