Dijon Aioli

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 6 votes

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Prep Time 2

Cook Time 1

Total Time 3

Course Sauce

Cuisine French

Servings 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.
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

Keywords dipping sauce, gluten-free, spread