Thermomix Aioli Recipe: Creamy Spanish Garlic Sauce 2026

This Thermomix aioli is a creamy, egg-free and dairy-free version of the classic Spanish garlic sauce. Instead of the traditional mortar and pestle, you emulsify garlic, lemon juice and olive oil right in the Thermomix bowl, and the result is an intense, stable sauce that's remarkably easy to make at home.

There are a couple of things that set this version apart from the classic alioli. For one, it calls for mild olive oil rather than extra virgin, because the friction of the Thermomix blades makes extra virgin oil turn bitter and overpowering. A refined oil like mild olive or even sunflower oil keeps the flavor balanced and pleasant.

It's also worth knowing that whole garlic cloves can be tricky to purée completely in the Thermomix, since they tend to fly up the sides of the bowl. You may need to scrape them down a few times, or you can pound them into a paste in a mortar first for a smoother, more stable emulsion. Freshly made, the texture is spectacular, but it does lose some consistency over time, so serve it right away.

Ingredients for Thermomix Aioli

This recipe makes about 12 servings of sauce.

• 5-7 garlic cloves (about 28 g)
• 2 tablespoons lemon juice
• 200 ml mild olive oil
• Salt

How to Make Thermomix Aioli Step by Step

1. Blend the Garlic with Lemon and Salt

Place 5-7 garlic cloves (about 28 g), 2 tablespoons of lemon juice and a little salt in the Thermomix bowl. Blend for 30 seconds at progressive speed 7-10 until you get the finest possible garlic purée. Scrape down the sides of the bowl with a spatula and make sure no visible pieces remain. If needed, repeat this step several times, or pound the garlic in a mortar first as mentioned above, which also helps the emulsion form and stay stable.

2. Emulsify the Oil Slowly

Insert the butterfly whisk and place the lid and measuring cup in position. Set the Thermomix for 3 minutes at speed 3, without heat. While it runs, pour the oil in a very thin, steady stream onto the lid, letting it drip down slowly so the aioli emulsifies gradually. Once all the oil is incorporated, check the texture.

3. Adjust the Texture and Serve

If you want a firmer consistency, run the Thermomix for another 30 seconds to 2 minutes at speed 3. In our case, it took 5 minutes of total emulsifying to get it fully set. Serve this Thermomix aioli immediately.

Tips for the Best Thermomix Aioli

Use Mild Olive Oil, Not Extra Virgin

The friction from the Thermomix blades makes extra virgin olive oil turn very strong and bitter. Mild or refined olive oil, or even sunflower oil, keeps the flavor smooth and still gives great results.

Get the Garlic as Fine as Possible

Whole garlic cloves tend to fly up the sides of the bowl, so scrape them down several times with a spatula. For the smoothest, most stable emulsion, pound the garlic into a paste in a mortar first and use that as your starting point.

Add the Oil Very Slowly

Just like the traditional version, controlling how the oil goes in is essential. Pour it in a very thin stream so the emulsion forms correctly and you end up with a creamy, intense sauce close to classic aioli.

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