Extra Virgin Olive Oil Aioli at The Little Shop of Olive Oils

Aioli with a Kick



  • Place the egg, lemon juice, garlic, and mustard in a blender to combine (mix on low).
  • With the blender running on low speed, drip the oil in slowly, allowing each addition to incorporate into the egg mixture before adding more. As more oil is incorporated, you can add the oil more quickly, working up to a slow stream.
  • As you add the oil, the mixture will thicken, changing from a liquid mix of the beaten egg to a creamy-looking spread. If it's too thick, you can thin it a bit with drops of lemon juice. Don't try to thin it with more oil—it will actually make it thicker.
  • Sprinkle salt and pepper. Serve immediately or cover and chill for later use.


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