Aioli 101

• 2 eggs
• 10–11 oz grapeseed oil
• 1 small garlic clove, minced
• Juice of ½ lemon
• 1 tsp Dijon mustard
• 1 tsp water
Salt, to taste

Add the eggs, garlic, and lemon juice to a blender or food processor.

With the blender running, slowly drizzle in the grapeseed oil until it emulsifies and thickens.

Add a splash of water to loosen it if needed.

Season with salt and adjust with more lemon if you want it brighter.

Blend in fresh basil for a green herb aioli, or Calabrian chili for heat. Roasted garlic gives it a deeper, sweeter flavor, and caramelized onions (one of our favorites) make it rich and almost jammy.

You can also add things like lemon zest, anchovies, capers, roasted red peppers, herbs like tarragon or chives, or even a little smoked paprika.

Once you have the base down, it’s really just about what you’re in the mood for.