Back to Basics: How to Make Aioli

April 26th 2021

This week on Back to Basics, learn how to make four different types of aioli, all with incredible flavor! Try them all: original, roasted garlic, sundried tomato & basil and cilantro lime. 

“Original” will serve as your base, then customize with the ingredients below to get the desired flavor. Use these aioli recipes on your favorite sandwiches, as a marinade for meats or as a dipping sauce for fries (& more!).

Get the full recipes below:

Aioli Base

  • 2 large egg yolks
  • 1/2 tsp dry mustard
  • 1/2 tsp kosher salt
  • 1 tbsp lemon juice
  • 2/3 cup olive oil

Roasted Garlic Aioli Variation

  • 1 whole head roasted garlic, skins removed
  • 1 tbsp lemon juice

                Sundried Tomato & Basil Variation

                • 1 1/2 tsp sundried tomatoes packed in oil
                • 3/4 tsp sundried tomato oil
                • 1 1/2 tsp fresh basil, chopped

                Cilantro Lime Variation

                • 2 tbsp cilantro, chopped
                • 1 tbsp lime juice
                • 1 garlic clove, minced


                1. Combine the egg yolks, mustard, salt, and lemon juice in a food processor or blender  and process for 20 seconds. 
                2. With the food processor or blender running, drizzle in the oil in a thin stream as slowly  as possible.
                3. Add variation ingredients and process another 20-30 seconds to incorporate completely.  Aioli can be stored for up to two weeks.

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