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Ingredients (9)

  • 1 large egg
  • 1 medium garlic clove, smashed
  • 1 teaspoon Dijon mustard
  • 1 1/4 cups vegetable or canola oil
  • 3 tablespoons water
  • 2 tablespoons freshly squeezed lemon juice
  • 2 teaspoons fresh thyme leaves, finely chopped
  • 1 1/2 teaspoons finely chopped fresh sage leaves
  • 1/2 teaspoon kosher salt
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Nutritional Information
  • Calories209
  • Fat23.17g
  • Saturated fat1.83g
  • Trans fat0.09g
  • Carbs0.53g
  • Fiber0.18g
  • Sugar0.09g
  • Protein0.61g
  • Cholesterol15.5mg
  • Sodium79.28mg
  • Nutritional Analysis per serving (12 servings) Powered by

This aioli is perfect as a dipping companion for sweet potato chips, or mixed into chicken or turkey salad.

Game plan: The aioli can be made up to 4 days ahead and refrigerated in an airtight container. For a slacker solution, fold the garlic, mustard, and herbs into good-quality store-bought mayonnaise.

This recipe was featured as part of our Sexy Vampire Halloween Party photo gallery.


  1. 1Place egg, garlic, and mustard in the bowl of a food processor fitted with a blade attachment. Process until mixture is evenly combined, about 10 seconds.
  2. 2With the processor running, slowly add oil in a thin stream until completely combined, about 2 minutes. Add remaining ingredients and season with additional salt and freshly ground black pepper as desired. Process until well incorporated, about 10 seconds.
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