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!
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, 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!
How To Make Dijon Aioli
- You'll need a wide mouth jar and and immersion blender to make this recipe.
- 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
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.
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!
- wide mouth jar
- Immersion blender
- spatula or scraper
- 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
- 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.
- Recipe yields a ½ cup of Dijon mustard aioli.
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
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So good! I make a batch and use it all week on my sandwiches for work!
Awesome to hear! Thanks for leaving a review Chris!