Aioli

Name: Aioli
Yield: Yields 1 cup (230 g)
Cuisine: American
Ingredients: 1 cup (240 ml) refined olive oil or other neutral oil such as grapeseed or avocado; 1 cup (240 ml) refined olive oil or other neutral oil such as grapeseed or avocado; 1 cup (240 ml) refined olive oil or other neutral oil such as grapeseed or avocado; 1½ teaspoons Champagne vinegar, or other light-colored vinegar such as apple cider; 1½ teaspoons Champagne vinegar, or other light-colored vinegar such as apple cider; 1 large egg yolk; 1½ teaspoons Champagne vinegar, or other light-colored vinegar such as apple cider; 1¼ teaspoons salt; 1 cup (240 ml) refined olive oil or other neutral oil such as grapeseed or avocado; ¾ teaspoon cold water; ¼ teaspoon Dijon mustard (optional)

Preparation info

Yields
1 cup

Difficulty
Easy

Appears in

Seasons of Greens

By Katie Reicher

Published 2025

About

This Aioli is a straightforward recipe that will come in handy for several recipes in this book. Homemade Aioli is always preferred over store-bought, but be sure to use the best ingredients, particularly the oil, for the best flavor and texture.

Ingredients

1 large egg yolk
1½ teaspoons Champagne vinegar, or other light-colored vinegar such as apple cider

Americas
United States
San Francisco
Sauce
Vegetarian
Gluten-free

Method

To make by hand, add the egg, vinegar, water, mustard, and salt together in a medium bowl. Whisk together to combine. Then, slowly whisk in the oil, a few tablespoons at a time, making sure that the oil completely incorporates into the egg yolk mixture each time before adding more. Adjust the seasonings to taste. The Aioli will last 1 to 2 days in the refrigerator, or up to 1 week if using past