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Courtesy of 'wichcraft


If the aioli starts looking thick and sticks to the side of the machine, add some more water (just a little at a time) until you have a desired consistency. Depending on the size and shape of your blender, you may need to use a spatula to scoop up all the ingredients and ensure that they all get incorporated.


  1. 1 large egg yolk
1/2 teaspoon spicy Dijon mustard

    1/2 teaspoon garlic, chopped
    1 tablespoon white wine vinegar
    Pinch of cayenne pepper
    1/4 cup extra-virgin olive oil

    1 cup grape seed oil

    1/2 teaspoon kosher salt

    Black pepper, freshly ground


  1. Add the egg yolk, mustard, garlic, vinegar, and cayenne pepper to a food processor or blender. Cover, and start the blender to combine ingredients. Slowly add the olive oil in a thin, even stream. Slowly add the grape seed oil, and blend until fully incorporated. If the aioli looks a bit thick, add 1 to 2 teaspoons of water. Season with the salt and pepper. Use immediately or store in refrigerator for 2 to 3 days.
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