Go Back


Once you make an aioli, you'll want to spread it and dip it on everything. It's super easy to make, but be patient when drizzling the oil in the blender. Go slowly. Very, very slowly.
Course Condiment
Cuisine Italian
Keyword aioli
Prep Time 10 minutes
Total Time 10 minutes
Servings 8
Author The Cowgirl Gourmet


  • 1 large pastured egg at room temperature
  • 1 large pastured egg yolk at room temperature
  • 1 teaspoon Dijon mustard
  • 2 teaspoons fresh lemon juice
  • 1 cup grapeseed oil
  • 3 cloves garlic chopped finely
  • 1/2 teaspoon kosher or sea salt
  • 1/2 teaspoon fresh black pepper
  • 2 tablespoons fresh lemon juice


  1. In a blender or food processor, add the egg yolk, egg and mustard and set aside. Let these ingredients meld for about 10 minutes.

  2. Peel and chop the garlic very fine. Sprinkle 1/2 teaspoon salt over the garlic and, using the back of your knife, crush it all together so it becomes almost like a paste.

  3. To the blender or food processor, add 2 teaspoons lemon juice with the egg and mustard mixture.

  4. Now, here is the trick. I used a 1/4 cup size measuring cup so I would be cognizant of drizzling the oil slowly. And the 1/4 cup fit just inside the removable top to the blender so I could use this also to minimize the splashing effect.

  5. Fill the 1/4 cup with grapeseed oil and turn on the blender. Drizzle e-s-l-o-w-l-y. Just keep a thin line of oil drizzling in at all time. This will take at least a minute to drizzle each 1/4 cup. Then fill the 1/4 cup with oil three more times and drizzle slowly...leaving the blender or food processor running the entire time.

  6. Before long, you will have a gorgeous mayonnaise. Add the garlic-salt paste, black pepper and 2 tablespoons lemon juice and blend until smooth.

  7. For the best tasting aioli, store in an air-tight container in the refrigerator.