Aioli Spread

So many cooking/food shows on the Food Network have chefs that rave about ailoi for their foods. Here are two recipes which I’m using:


2 medium garlic cloves
1 teaspoon Dijon mustard
1 large egg
1/2 cup extra-virgin olive oil
1/2 cup grapeseed or vegetable oil
2 teaspoons freshly squeezed lemon juice


Place the garlic, mustard, and egg in the bowl of a food processor fitted with a blade attachment. Process until evenly combined, about 10 seconds.
With the motor running, slowly add the olive oil in a thin stream, followed by the grapeseed or vegetable oil, until completely combined, about 2 minutes. Stop the processor, add the lemon juice, season with salt, and pulse until thoroughly mixed. Stop and scrape down the sides of the bowl with a rubber spatula, then pulse until all ingredients are evenly incorporated. Let sit for at least 30 minutes before using. Refrigerate in a container with a tightfitting lid for up to 3 days.

A Simplified Version:


1/2 cup mayonnaise (I use Hellman’s Light)
1 teaspoon finely chopped garlic
1 tablespoon lemon juice
1/2 teaspoon hot sauce
2 tablespoons fresh, chopped coriander
salt, to taste
fresh ground pepper, to taste


  1. Whisk all ingredients in a bowl.
  2. Refrigerate for at least 1 hour before using.

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