Thyme Aioli

It’s July.  It’s hot outside and I don’t really know why, but this time of year has me craving oven fries with aioli.  This Thyme Aioli sure hit the spot.

I actually hate store-bought mayonnaise.  Like a lot. If it’s homemade with lots of garlic, I’m in.  Otherwise, keep it far away from me.  There was a lot of fresh thyme in my CSA share this week.  I always dry some for the winter months, but I also like using it fresh.  I used a good amount of mustard in the aioli, which I think always goes well with thyme.

This recipe for aioli comes from Martha Stewart.  I’ve slightly adapted it because I use half canola oil and half olive oil.  I would use all olive oil, but it’s a little tricky to do in a blender.  I have heard that it will never thicken with all olive oil in a blender because of the way it’s aerated with the blades.  Or something like that.  And it’s totally true.  I’ve tried it and it doesn’t work in the blender with all olive oil.  You need some canola or another kind of oil.  If you’re opposed to using canola oil (and I’m on the fence with it) then use grapeseed oil.  I like the flavor of the olive oil coming through.  You don’t have to use the very best olive oil ever.  I use a basic, extra virgin olive oil that is a little lighter tasting than a green, grassy one that we save for dipping or drizzling.

I’ve included a note below the recipe regarding the use of raw eggs.  Raw eggs don’t bother me, but it is good to be aware and safe.  You can totally use a pasteurized egg if you’re worried about food borne illness.  If you don’t want anything to do with it at all, just mix some fresh thyme and garlic into purchased olive oil mayo and it will still taste fantastic. :)

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Thyme Aioli

An easy recipe for homemade aioli flavored with thyme.

  • Total Time: 10 mins
  • Yield: 1 cup 1x


Units Scale
  • 1 large whole egg
  • 1 teaspoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1 garlic clove
  • 1/4 to 1/2 teaspoon salt (to taste)
  • 1/2 cup canola or grapeseed oil
  • 1/2 cup extra virgin olive oil
  • 1 Tablespoon fresh thyme, leaves and blossoms only


  1. In a blender, combine whole egg, lemon juice, mustard, garlic, and a little salt. Pulse until combined. With the motor running, pour the canola oil through the feed hole in a slow drizzle, followed by the olive oil, also in a slow drizzle. The mayonnaise will start to thicken and you’ll hear the sound change. That’s when you’ll know it’s time to turn off the blender. Scrape down the sides and add the thyme. Pulse a few times until everything is combined. Transfer to a bowl, cover and chill until ready to serve.


Note: This recipe contains raw egg. Caution should be used when consuming raw eggs, particularly when serving to children, the elderly, pregnant women and those with weakened immune systems. I’ve never gotten sick from raw eggs, but I know people who have. Make sure to use very fresh eggs and wash the outside of the egg before cracking it.

Adapted from Martha Stewart.

  • Author: Lindsey Johnson
  • Prep Time: 10 mins
  • Category: condiment
  • Cuisine: French

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