• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Sprinkled With Balance

  • All Recipes
    • Air Fryer
    • Appetizers
    • Breakfast
    • Main course
    • Salads & Bowls
    • Salsas, Sauces & Dressings
    • Side Dishes
    • Snacks
    • Soups
    • Sweets
  • About me
  • Contact Me
  • Subscribe!
menu icon
go to homepage
subscribe
search icon
Homepage link
  • All Recipes
    • Air Fryer
    • Appetizers
    • Breakfast
    • Main course
    • Salads & Bowls
    • Salsas, Sauces & Dressings
    • Side Dishes
    • Snacks
    • Soups
    • Sweets
  • About me
  • Contact Me
  • Subscribe!
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • ×
    Home » All Recipes » Salsas, Sauces & Dressings

    Apr 3, 2023 · Modified: Aug 22, 2023 by Priscilla Lawrence. 2 Comments

    Easy Dijon Aioli

    Jump to Recipe Print Recipe

    This Dijon aioli is super easy and comes together in less than 5 minutes. Made from scratch, it's lemony, garlicky, rich and absolutely delicious! The perfect sauce to add a little extra to roasted vegetables, grilled meat, sandwiches and more!

    Picture of a jar full of Dijon aioli.

    This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you. Please read my privacy policy for more details.

    Why This Recipe Works

    • Aioli is such a great condiment that adds a ton of flavor! It's similar to mayonnaise, but different as it's flavored with garlic (ail means garlic in french). It's lemony, garlicky, deliciously rich and a small portion of it goes a long way! Great as a dipping sauce for veggies like these homemade air fryer steak fries, smoked cauliflower, roasted carrots and asparagus, grilled veggies, or meat like these chicken kabobs, or as a spread onto a sandwich, wrap or burger.
    • It couldn't be easier to make! Ready in less than 5 minutes, it requires only 7 ingredients you probably already have on hand, and is quickly blended with an immersion blender. Quick, easy and delicious!
    Picture on a jar filled with aioli and a wooden spoon in it.

    How To Make Dijon Aioli

    • You'll need a wide mouth jar and and immersion blender to make this recipe.
    Image of all individual ingredients in small bowls.
    • Add the egg yolk, Dijon mustard, lemon juice, garlic, salt, smoked paprika and avocado oil to the jar.
    • Place the immersion blender, also referred as stick blender inside the jar, all the way to the bottom covering the egg yolk. Turn the 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, until the aioli is fully combined. Lift the blender completely out, and carefully scrape the lemony aioli left behind. Not wasting a single drop of this delicious sauce!
    • While you can eat it right away, letting it rest in the fridge for 30 minutes after blending will make the texture and temperature perfect.

    Add all ingredients to wide mouth jar, and use immersion blender.

    Check Out More Condiment Recipes

    • Spicy Jalapeño Salsa
    • Champagne Vinaigrette
    • Mango and Grilled Corn Salsa
    • Restaurant Style Salsa

    Tips And Frequently Asked Questions

    • Lemon juice: I highly recommend using fresh lemon juice to make the aioli. The bottled kind is convenient sometimes, but fresh tastes so much better. I used 2 full tablespoons in this recipe, which makes the aioli pretty lemony and tangy, you can definitely cut back by a ½ or full tablespoon if you want it more mustard forward.
    • Dijon mustard: as a French person, I tell you, I'm very picky about my Dijon. Good quality matters! Maille is my personal favorite, but Grey Poupon does a great job too.
    • Avocado oil: I love avocado oil to make mustard aioli sauce because it's very mild tasting. You can also use extra-light olive oil, but keep in mind that regular olive oil has a strong taste that not everyone will love in a mayonnaise.
    • Storage: homemade aioli will store in the fridge, sealed for up to 10 days.
    • If you are wondering if Dijon aioli is spicy, it really isn't. It's tangy, and has a little garlic kick but not much heat.
    • I know we're using a raw egg yolk, and some might be a little nervous, but eggs are pasteurized, therefore pretty safe. Use a high quality egg if possible, such as pasture-raised, and organic. If you really don't feel like using a raw egg, you can use a ½ cup of store-bought mayo instead of the egg yolk and oil, and mix all the over ingredients in, just make sure the garlic is really finely minced.
    Picture of Dijon Aioli in a jar.
    • If you make and love this recipe, I would so appreciate it if you left a star rating & review! Never miss a new recipe by following me on Instagram, Facebook, TikTok and Pinterest!
    Image of jar with aioli.

    Dijon Aioli

    Priscilla Lawrence
    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!
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 2 minutes mins
    Cook Time 1 minute min
    Total Time 3 minutes mins
    Course Sauce
    Cuisine French
    Servings 8 tablespoons
    Calories 125 kcal

    Equipment

    • wide mouth jar
    • Immersion blender
    • spatula or scraper

    Ingredients
      

    • 1 egg yolk pasture-raised preferred
    • 1-2 cloves garlic minced, about 1 teaspoon
    • 1 ½ tablespoon Dijon mustard
    • 2 tablespoons fresh lemon juice or less to taste, juice of about 1 lemon
    • ½ teaspoon salt
    • ¼ teaspoon smoked paprika
    • ½ cup avocado oil

    Instructions
     

    • 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.
      Video of jar with all aioli ingredients and immersion blender.
    • Use right away as you wish, or store in fridge in sealed jar for up to 10 days.

    Notes

    • Recipe yields a ½ cup of Dijon mustard aioli. 
     
    *The nutritional values shown in this recipe are approximate for one suggested serving size using the ingredients listed but not including any optional items and may vary per actual preferred portion sizes.

    Nutrition

    Serving: 1tablespoon | Calories: 125kcal | Carbohydrates: 1g | Protein: 0.5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 20mg | Sodium: 167mg | Potassium: 12mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 65IU | Vitamin C: 2mg | Calcium: 5mg | Iron: 0.1mg
    Keywords dipping sauce, gluten-free, spread
    Have you made this recipe?Leave a review below or tag @Sprinkledwithbalance on Instagram!
    Share on Facebook Share by Email
    Picture of Priscilla Lawrence owner of Sprinkled with Balance.

    About Priscilla Lawrence, Certified Nutritionist, CPT

    Hi there, I'm Priscilla Lawrence, a certified nutritionist, recipe developer, food photographer & mom of two. I was born and raised in Paris, France, but have been living in San Diego, California...

    Learn more about me →

    « Quinoa Arugula Salad With Goat Cheese
    Healthy Hachis Parmentier (French Cottage Pie) »

    Share This Recipe!

    175 shares
    • Facebook
    • Twitter
    • Email

    Reader Interactions

    Comments

      Leave a comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Chris says

      April 21, 2023 at 4:14 pm

      5 stars
      So good! I make a batch and use it all week on my sandwiches for work!

      Reply
      • Priscilla says

        April 21, 2023 at 4:24 pm

        Awesome to hear! Thanks for leaving a review Chris!

        Reply

    Primary Sidebar

    Bonjour Friends!

    Picture of Priscilla Lawrence owner of Sprinkled with Balance.

    Hi there, I'm Priscilla Lawrence, a certified nutritionist, recipe developer, food photographer & mom of two. Thank you for stopping by Sprinkled With Balance, where you'll find easy & delicious healthy ...

    Read More

    Let's Connect

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • TikTok

    Popular Posts

    Quinoa Arugula Salad With Goat Cheese

    Creamy Dijon Chicken With Mushrooms and Leeks

    Roasted Carrots And Asparagus With Parmesan

    Square picture of roasted carrots and asparagus with parmesan.

    Search

    Footer

    This website contains affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.

    Privacy Policy - All Right Reserved - Copyright © 2023

    Brunch Pro on the Brunch Pro Theme

    175 shares