Garlic Aioli

Garlic Aioli  

Suggested Garlic Variety: Creole Red


1 medium Pasteurized Egg

1 small or medium head of Garlic, coarsely chopped - 3 or 4 large cloves

1 healthy tsp of Dijon Mustard

2 squeezes of fresh Lemon (about a tsp)

2 pinches of Kosher Salt

1/3-1/2 cup Olive Oil


  1. Using a food processor or immersion blender, add all of the ingredients except the olive oil, and blend well.

  2. While still blending, slowly drizzle olive oil into the mixture. You are making an emulsion, which takes some patience, but hang in there. Stop adding olive oil when the mixture achieves the consistency of mayonnaise if you like. I stop when it coats a butter knife or spoon loosely but without dripping.

  3. Put into a container with a lid and refrigerate. It does not have a long shelf life and should be used within 7-10 days.


You can replace the Dijon with a fresh herb such as basil or just add the basil or other herb of your choice. 

If you are comfortable using a raw, local organic farm egg, make sure you wash the egg shell first. The deep yellow or orange color of the yolk will make a beautifully colored aioli.

Try using garlic aioli on your sandwich instead of mayonnaise. Add a tablespoon to scrambled eggs. Use as a salad dressing or drizzled over sliced tomatoes as an appetizer or side dish.