+

Easy Aioli

Easy Aioli

Ingredients (7)

  • 2 medium garlic cloves
  • 1 teaspoon Dijon mustard
  • 1 large egg
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup grapeseed or vegetable oil
  • 2 teaspoons freshly squeezed lemon juice
  • Kosher salt
Try Amazon Fresh
Nutritional Information
  • Calories202
  • Fat22.34g
  • Saturated fat2.37g
  • Trans fat0.09g
  • Carbs0.33g
  • Fiber0.04g
  • Sugar0.06g
  • Protein0.69g
  • Cholesterol18.6mg
  • Sodium12.95mg
  • Nutritional Analysis per serving (10 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Aioli sounds fancy, but it’s really just a garlicky mayonnaise. Here we use a combination of vegetable and olive oils since an aioli of solely extra-virgin olive oil can be overpowering (and expensive). You can just as easily swap out the grapeseed or veggie oil for more olive oil if you prefer the assertive flavor. Try a dollop in a bowl of Fish Stew or on a BLT .

Never use store-bought sauces again with our homemade mayo recipe.

Tips for Eggs

Instructions

  1. 1Place the garlic, mustard, and egg in the bowl of a food processor fitted with a blade attachment. Process until evenly combined, about 10 seconds.
  2. 2With the motor running, slowly add the olive oil in a thin stream, followed by the grapeseed or vegetable oil, until completely combined, about 2 minutes. Stop the processor, add the lemon juice, season with salt, and pulse until thoroughly mixed. Stop and scrape down the sides of the bowl with a rubber spatula, then pulse until all ingredients are evenly incorporated. Let sit for at least 30 minutes before using. Refrigerate in a container with a tightfitting lid for up to 3 days.
Load Comments

Recommended from Chowhound

Check Out the 2020 James Beard Award Nominees
Food Trends

Check Out the 2020 James Beard Award Nominees

by David Watsky | The 2020 James Beard Award nominations for all chef and restaurant categories have been announced...

This Gooseberry Focaccia Is Perfect for Sour Snack Fans
Food News

This Gooseberry Focaccia Is Perfect for Sour Snack Fans

by Amy Schulman | According to food writer Mark Diacono’s new cookbook “Sour,” sour foods aren’t merely in the form...

This One Tool Is Guaranteed to Prevent Soggy Pizza Bottoms
Food News

This One Tool Is Guaranteed to Prevent Soggy Pizza Bottoms

by Amy Schulman | Welcome to “Kitchen Essentials,” a new series from Chowhound where chefs and bartenders from around...