Aioli

Ingredients

AIOLI BASE

• 2 egg yolks
• 1/2 teaspoon dry mustard
• 1/2 teaspoon Kosher salt

Juice of 1/2 a lemon

• 2/3 cup light tasting olive oil or avocado oil

ROASTED GARLIC AIOLI

• 1 whole head roasted garlic, skins removed
• Juice of 1/2 a lemon

GARLIC & CHIVE AIOLI

• 2 garlic cloves, crushed & minced
• 1 teaspoon chives, chopped
• 1/2 teaspoon lemon juice

SOUTHWEST CHIPOTLE AIOLI

• 1/2 teaspoon chipotle powder
• 1/8 teaspoon cumin
• Juice of 1/2 a lemon

ROSEMARY GARLIC AIOLI

• 2 garlic cloves, crushed & minced
• 2 sprigs fresh rosemary, chopped
• Juice of 1/2 a lemon

BASIL GARLIC

• 4 tablespoons fresh basil, chopped
• 2 garlic cloves, crushed & minced
• Juice of 1/2 a lemon

SUNDRIED TOMATO & BASIL AIOLI

• 1 1/2 teaspoons sundried tomatoes, in oil
• 3/4 teaspoon oil from the tomatoes
• 1 1/2 teaspoons fresh basil, chopped

CILANTRO LIME AIOLI

• 2 tablespoons cilantro, chopped
• 1 tablespoon lime juice
• 1 garlic clove, crushed & minced

CAJUN AIOLI

• 1/2 tablespoon Dijon mustard
• 3 garlic cloves, crushed & minced
• 1 tablespoon Herbs de Provence
• 1 teaspoon cajun spice
• Zest of 1 lemon
• Juice of 1/2 a lemon

Directions

1. Combine the egg yolks, dry mustard, salt and lemon juice in a food processor or blender and process for 20 seconds.
2. With the food processor or blender running, very slowly drizzle in the oil in a thin stream. It should take about 2 minutes to pour all of it in if you are going slowly enough so take your time.
3. Add the remaining herbs or spices or other ingredients for whichever aioli variation you desire and process another 20-30 seconds to incorporate completely. Store in an airtight container in the fridge for up to two weeks.

Nutrition

Calories: 348 calories Saturated Fat: 5 grams saturated fat Sodium: 295 grams sodium Cholesterol: 97 milligrams cholesterol Protein: 1 grams protein