Dijon Aioli Recipe
Makes 1 cup / 8 (2 Tbsp) servings
Here’s a recipe for making homemade garlic mayonnaise (aioli) with a little extra zip from Dijon mustard. For a shortcut version, whisk a tablespoon or two of Dijon into a jar of Metropolitan Market Garlic Aioli (find it in the seafood department). Enjoy this creamy sauce on sandwiches, roasted veggies, and fried potatoes.
- 1 cloves garlic
- 1/2 tsp salt
- 1 egg yolk*, large
- 2 Tbsp Dijon mustard
- 1 Tbsp lemon juice
- 1/2 cup Metropolitan Market Extra Virgin Olive Oil
- * Consuming raw egg may increase your risk of foodborne illness, especially if you have certain medical conditions.
- Mince garlic. Sprinkle with 1/2 tsp salt. Smash with the side of a knife blade and continue chopping until it forms a paste.
- In a small bowl, combine garlic paste with egg yolk, Dijon, and lemon juice.
- Slowly add olive oil—whisk constantly while slowly drizzling in the oil, start with just a drop or two at a time. It will form a creamy, cohesive emulsion, like mayonnaise.
- Taste and adjust for seasoning.
Nutrition:Amount Per Serving (based on 8 servings)
Fat: 15 g
Saturated Fat: 2 g
Trans Fat: 0 g
Cholesterol: 25 mg
Sodium: 240 mg
Carbohydrates: 0 g
Fiber: 0 g
Sugar: 0 g
Added Sugars: 0 g
Protein: 0 g
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