Easy Peasy Roasted Jalapeño Aioli Recipe (Blender Method)

This homemade jalapeño aioli comes together fast with an immersion blender—no slow drizzling, no split sauces, just perfect results every time.

Easy Peasy Roasted Jalapeno Aioli Recipe

Homemade Jalapeño Aioli, Made Foolproof

This isn’t your average jalapeño aioli. Instead of starting with store-bought mayo, we’re making it all from scratch. It’s real-deal aioli made with egg, confit garlic, and roasted jalapeños—all blended into a rich, spicy, flavor-packed sauce you’ll want to put on everything.

My chef-tested blender trick guarantees creamy success. No slow drizzling, no split sauces. I’ll walk you through the surprisingly easy immersion blender method I learned in pro kitchens—complete with step-by-step photos to help you nail it, even on your first try.

Why You’ll Love This Jalapeño Garlic Aioli

Homemade goodness: Skip the store-bought mayo! Like in my Caesar dressing and quick hollandaise recipes, this method uses a whole egg for thick, creamy aioli made entirely from scratch.
Quick and foolproof: The immersion blender’s powerful vortex means you can add everything all at once and still get perfectly emulsified results—no whisking or slow oil-drizzle needed.
Caramelized flavor: Roasting the jalapeños adds smokiness, while the confit garlic brings mellow richness and creates a garlic-infused oil for extra depth.

What’s Ahead in This Simple Jalapeño Aioli Recipe

My chef-tested tips: From emulsifying tricks to spice control, I’ll guide you on how to nail the texture and flavor every time.
Easy substitutions: Need a different chili, oil, or vinegar? I’ve got flexible substitutions for every pantry and spice preference.
Storage guide: Learn how to store your aioli properly and how long it keeps.
Serving ideas: Get inspired with fun ways to use this aioli—from grilled meats and tacos to sandwich upgrades and party dips.
FAQs: Find answers to common questions like how to fix a split emulsion and what makes this different from classic mayonnaise.

But first, I’ll walk you through this blender jalapeño aioli recipe step-by-step—so you can start slathering it on everything from tacos to burgers and more.

Let’s get blending!

Homemade roasted jalapeño aioli in a glass bowl with spoon, surrounded by grilled meats and fresh limes on a table

What You’ll Need to Make Roasted Jalapeño Aioli

Jalapeño Aioli Ingredients

1 large egg, whole
5 cloves garlic, peeled
½ cup neutral oil (such as canola or grapeseed)
½ cup extra virgin olive oil
1 teaspoon yellow mustard
3 tablespoons apple cider vinegar
1–2 fresh jalapeños
salt, to taste

Equipment for Making Homemade Aioli

Immersion blender with a tall blending jar or pitcher
Small skillet or pan for roasting jalapeños
Saucepan for confit garlic
Knife and cutting board

Makes: About 1 ½ cups (12 servings)

Prep: 5 min Cook: 10 min

How to Make Jalapeno Aioli
Step-by-Step with Photos

Step 1: Confit the garlic

Add the peeled garlic cloves and neutral oil to a small saucepan over low heat. Gently confit for about 5 minutes, flipping the garlic occasionally, until it’s soft enough to mash with a fork. Once tender, transfer the garlic and oil to a bowl and let it cool to room temperature.

💡Pro Tip: For faster cooling, pop the bowl into the fridge.

Garlic and oil in pan for homemade aioli recipe

Simmering garlic in neutral oil for confit garlic aioli

Softened garlic being smashed with a fork for roasted jalapeño aioli

Cooling confit garlic and oil for blender jalapeño aioli

Step 2: Roast the jalapeño

Add a splash of oil to a small pan and set it over medium-high heat. Roast the jalapeños, turning occasionally, until the skin is blistered, the flesh softens slightly, and they’re nicely charred. Transfer to a plate and let cool to room temperature—or refrigerate to speed things up.

Once cooled, deseed and roughly chop the jalapeño. Leave the seeds in if you like your aioli extra spicy.

🌶️Chili Tip: I roasted two jalapeños but only used one because they were surprisingly hot! Always taste your peppers—heat levels can vary widely.

Roasting jalapeños in oiled skillet for homemade roasted jalapeño aioli

Blistered and charred jalapeños cooling on a plate for spicy aioli from scratch

Step 3: Add the aioli ingredients to blending pitcher

While the garlic and jalapeños cool, gather your remaining ingredients and add them to a tall, narrow immersion blender pitcher or jar: one whole egg, apple cider vinegar, yellow mustard, extra virgin olive oil, and salt.

Once the confit garlic and oil are at room temp, add them to the pitcher along with the chopped jalapeño.

Whole egg added to immersion blender pitcher for homemade aioli

All ingredients combined in blender cup for roasted jalapeño garlic aioli

Step 4: Blend the jalapeño aioli

Insert the immersion blender all the way to the bottom of the pitcher, making sure the blade is fully submerged.

Start blending, keeping the blender firmly at the bottom. Once the base begins to thicken and turn creamy, slowly lift the blender to incorporate the oil floating on top. Blend until the aioli is smooth, thick, and fully emulsified—about 1 minute.

Immersion blender inserted into pitcher for jalapeño aioli recipe

Blending jalapeno aioli from scratch with immersion blender

Lifting blender to emulsify jalapeño garlic aioli

Side view of fully blended roasted garlic jalapeño aioli

Step 5: Taste and serve

Give your jalapeño aioli a taste and adjust with more salt or vinegar, if needed. Then transfer to a bowl and get ready to dollop, dip, and drizzle!

Creamy roasted jalapeño aioli served in a bowl ready for dipping

My Tips for the Best Jalapeno Aioli

Use room-temp ingredients: Really hot confit garlic, oil, or roasted jalapeños can cause the emulsion to split. Let everything cool to room temp before blending.

Use the whole egg: Using both the yolk and white means less waste and no need to add extra water to adjust the consistency. Egg whites are mostly water and protein, which naturally loosen the aioli and help it blend smoothly.
Oil matters: A mix of neutral oil and extra virgin olive oil keeps the flavor smooth and balanced without the bitterness that can come from using olive oil alone.
Don’t lift the blender too early: Keep it on the bottom of the blending pitcher until the aioli starts thickening—then slowly lift to finish the emulsion.
Spice control: Deseed your roasted jalapeño and set the seeds aside. If you want more heat, add seeds back in a pinch at a time at the end until it hits your perfect spice level.
Adjusting the consistency:

How to thicken aioli? If your aioli is too thin, slowly blend in more neutral oil to thicken it. Skip the olive oil at this stage to avoid overpowering the sauce.
How to thin out aioli? Add a little water, one teaspoon at a time, blending between additions until the texture’s just right.

Jalapeno Aioli Ingredient Swaps

Oil: This recipe uses a 50/50 blend of neutral oil and extra virgin olive oil to balance the flavor. You can use all neutral oil for a milder taste, but avoid using only olive oil, which can make the aioli overly bitter and overpower the other ingredients. Good neutral options include canola, grapeseed, sunflower, or vegetable oil.

Garlic: Confit garlic adds a mellow, sweet flavor. Swap it for roasted garlic for a similar taste, or use raw garlic if you prefer a sharper bite.
Mustard: Yellow mustard provides subtle acidity and helps emulsify. Dijon or grainy mustard will also work, but they’re stronger—start with less and adjust to taste.
Vinegar: Apple cider vinegar can be substituted with lemon juice, lime juice, white wine vinegar, or plain white vinegar—whichever you prefer or have on hand.
Jalapeño: Use raw or pickled jalapeños for a punchier heat, or substitute with other chiles such as serrano, habanero, or smoky chipotle. A sprinkle of cayenne or a splash of your favorite hot sauce also works in a pinch.

Top view of jalapeno aioli in a blending pitcher emulsifying

How to Store Jalapeño Aioli

Fridge: Store your jalapeño aioli in an airtight container in the refrigerator for up to 7 days.

Freezer: I don’t recommend freezing aioli—it will cause the emulsion to break.

How to Use Garlic Jalapeño Aioli

Grilled meats & BBQ: This garlic jalapeño aioli is delicious with grilled proteins like chicken, shrimp, or sausages—just like we served it (pictured below). Paired with my maple brown butter hot sauce, we had a lot of fun dipping back and forth between the two sauces.
Dips & snack boards: Perfect with crispy fries, potato wedges, or chicken tenders. Or serve it on a snack board with chilled shrimp, crudité, ruffled chips, and crackers.
Tacos, wraps & sandwiches: Spread it on smash burger tacos, veggie fajitas, chicken shawarma wraps, or a classic BLT. Honestly, this spicy jalapeño aioli elevates just about any handheld.
Upgrade veggies or corn: Spoon it over sautéed Brussels sprouts or roasted Mediterranean veggies. Or slather it on grilled corn with cotija, lime, and chili powder for a Mexican-style elote spin.
Easy creamy salad dressing: Thin it with vinegar or lemon juice and a bit of olive oil, then toss with romaine, cabbage slaw, or egg salad. It’s my go-to shortcut for a quick homemade creamy dressing.
Breakfast boost: Add a spoonful to egg sandwiches, avocado toast, poached eggs, or a breakfast bagel to spice up your morning.

Garlic jalapeno aioli served in a bowl on a table with grilled shrimp, chicken, chorizo, lime wedges, and maple brown butter hot sauce

Jalapeno Aioli FAQs

What’s the difference between aioli and mayonnaise?

The difference between aioli and mayonnaise comes down to both ingredients and technique.

Traditional aioli—literally meaning “garlic and oil”—is made by pounding garlic and olive oil together by hand in a mortar and pestle. Mayonnaise, on the other hand, uses egg yolks, neutral oil, and acid (like lemon juice or vinegar), and is typically whisked or blended.

Most modern aioli recipes, including this one, combine the two approaches—using garlic for flavor and egg to help emulsify and stabilize the sauce.

What is emulsification in aioli?

Emulsification in aioli is the process of combining ingredients that don’t naturally mix—like oil and water—into a stable, creamy sauce. In this jalapeño aioli recipe, the egg yolk’s natural lecithin (a bipolar molecule) helps bind the oil and water-based ingredients together. The immersion blender’s vortex then disperses the oil into tiny droplets, creating a smooth, stable emulsion.

What is broken or separated aioli?

Broken or separated aioli happens when the emulsion fails—so instead of a smooth, creamy sauce, you get a lumpy texture with visible pools of oil. It can look curdled or streaky, and usually happens if the oil’s added too quickly, the ratio is off, or the mixture gets too warm.

How do I fix a broken or separated aioli?

To fix a broken aioli, try blending in a teaspoon of water. If that doesn’t work, start with a new egg and a bit of mustard, then slowly blend in the broken aioli. It should re-emulsify easily. That said, I’ve honestly never had an aioli split using the blender method.

What is confit garlic?

Confit garlic is garlic that’s been gently simmered in oil until soft, mellow, and sweet. Confitting—which just means cooking something fully submerged in fat at a low temperature—is a favorite method in restaurant kitchens. It gives this aioli a rich, roasty garlic flavor while infusing the oil with even more depth.

How spicy is this jalapeno aioli?

The spiciness of jalapeño aioli depends on how much jalapeño you use and whether you leave in the seeds. Deseeding keeps it mild, while including seeds adds more heat. Always taste your peppers first—heat levels can vary widely!

Can I make jalapeño aioli without mustard?

Yes, you can make jalapeño aioli without mustard. I’ve done it many times, and it still thickens perfectly. Mustard adds a sharp tang and helps stabilize the emulsion, but it’s optional—the aioli will still come out creamy and delicious without it.

Should I use a whole egg or just the yolk to make aioli?

This recipe uses a whole egg—which simplifies things and reduces waste. The egg white adds water and protein that helps the emulsion form easily. You can use just the yolk, but it’s trickier and often requires extra water or vinegar to prevent splitting.

Why does olive oil make aioli bitter sometimes?

Olive oil can make aioli taste bitter due to its natural polyphenols. To keep the flavor smooth, use a blend of neutral oil and EVOO. You can even use all neutral oil if you want a super smooth, mild flavor.

Can I make jalapeño aioli in a blender or food processor?

Yes, you can absolutely make jalapeño aioli in a regular blender or food processor. In a blender, just add everything at once and blend on high until smooth. With a food processor, you may need to drizzle the oil slowly since it doesn’t create the same vortex as a blender.

How do I pasteurize eggs at home for aioli?

To pasteurize eggs at home for aioli, place whole eggs in a pot of water heated to 140°F (60°C). Hold that temperature for 3 minutes, then move them to an ice bath to cool. This kills bacteria while keeping the eggs raw enough to emulsify.

A bowl of creamy jalapeno aioli with a spoon in it with barbecued meats in the background

That’s it—it’s time to spoon, spread, and savor your jalapeño aioli!

I found myself using this jalapeño aioli in so many different ways. One of our favorites was mixing it with leftover grilled onions, grated cheddar, chopped pickles, and cream cheese to make a chip dip we couldn’t stop snacking on.

This blender aioli recipe is not only versatile, but surprisingly easy. I even had my husband make it while I photographed the process—proof that you don’t need to be a professional chef to pull this sauce off at home. The immersion blender does all the work, and the results come out perfect every time.

Once you master this immersion blender technique, the possibilities are endless. I use the same emulsification method for my homemade Caesar dressing and hollandaise sauce—both ready in about 5 minutes. Restaurant-worthy sauces made simple at home!

Pin This Jalapeño Garlic Aioli Recipe for Later!

Creamy jalapeño aioli in a bowl surrounded by grilled shrimp, chicken, smoky chorizo, fresh lime wedges, and a side of maple brown butter hot sauce

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