Aioli oil



  • 2 large egg yolks
  • 3 garlic cloves, minced
  • 1 teaspoon Dijon mustard
  • 4 teaspoons lemon juice, plus more as needed 
  • 1/4 cup extra-virgin olive oil 
  • 3/4 cup vegetable oil 
  • Additional flavorings (see suggested options below), to taste 
  • Sea salt, to taste


  1. In the bowl of a food processor, add the egg yolks, garlic, mustard, and lemon juice, and blend to combine.  
  2. Place the top on the bowl and turn on the machine and slowly drizzle in the oils.  
  3. Once the oil is added, stop the machine and check for consistency, adding any desired flavorings, and salt to taste. Set aside until ready to serve.  
  4. The aioli can also be stored, covered, and refrigerated for up to three days. 

Market Basket Options 

  • Chopped fresh herbs: parsley, chives, tarragon, cilantro
  • Citrus zest: lime, Meyer lemon, blood orange
  • Flavorings: Sriracha, smoked paprika, horseradish, gochujang, truffle oil 

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