Dijon-Garlic Aioli

This aioli tastes delicious spread on sandwiches, burgers, or used as a dip for appetizers.

Serves: 20Hands-on: 10 minutesTotal: 40 minutesDifficulty: Easy

Serves: 20


  • 1 Tbsp. Dijon mustard
  • 1 large egg
  • ¼ cup garlic-infused olive oil
  • ¾ cup olive oil
  • 2 tsp. squeezed lemon juice
  • ¼ tsp. kosher salt
  • ⅛ tsp. ground white pepper


  • Place mustard and egg in the bowl of a food processor fitted with a blade attachment.
  • With the motor running, slowly add garlic-infused oil followed by olive oil until completely combined, about 2 minutes.
  • Stop processor; add lemon juice, salt, and pepper and pulse until thoroughly mixed. If necessary, stop and scrape down the sides of the bowl using a rubber spatula to get any extra aioli, then continue to pulse until well combined.
  • Let aioli sit 30 minutes before using. If storing, place in a container with a tight-fitting lid in refrigerator up to 3 days.