Dijon Aioli (Edit recipe)

This Dijon aioli is super easy and comes together in less than 5 minutes. Made with egg yolk, garlic, fresh lemon juice, Dijon mustard, salt, paprika, and avocado oil, it's the perfect sauce to add a little extra to any roasted vegetable, grilled meat, sandwiches and more!

3 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	137
Fat:	15 g
Carbohydrates:	0 g
Protein:	0 g
Cholesterol:	23 g
Sodium:	190 mg
Fiber:	0 g
Sugars:	0 g
Calculated per serving.

by Priscilla Lawrence

View original recipe

Serves: 8

Ingredients

1 Egg Yolk, pasture-raised preferred
1-2 cloves Garlic, minced, about 1 tsp
1.5 Tbsp Dijon Mustard
2 Tbsp Lemon Juice, fresh, or less to taste (juice of about 1 lemon)
1/2 tsp Salt
1/4 tsp Paprika
1/2 cup Avocado Oil

Shop

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add egg yolk, minced garlic, Dijon mustard, lemon juice, salt and paprika to wide mouth jar, then add oil.
Place the immersion blender, inside the jar, all the way to bottom covering egg yolk. Turn blender on, and let it sit there for about 10 seconds or until you start seeing a creamy emulsion happen. Then start lifting the blender just a bit, and back down, circling around, repeating until the aioli is fully combined. Lift the blender completely out, and carefully scrape aioli left behind.
Use right away as you wish, or store in fridge in sealed jar for up to 10 days.