Homemade Dijon Aioli Recipe

This Dijon aioli is incredibly easy to make and comes together in under five minutes. Built from simple, whole ingredients—egg yolk, Dijon mustard, fresh lemon juice, garlic, salt, smoked paprika, and a neutral oil—this sauce is bright, garlicky, and luxuriously creamy. It’s a fantastic way to elevate roasted vegetables, grilled meats, sandwiches, wraps, and more.

Why this recipe works

• An upgraded mayo-style condiment: Aioli resembles mayonnaise but gets its defining flavor from garlic—’ail’ means garlic in French—so it tastes more savory and aromatic. The Dijon adds tang and depth while fresh lemon keeps the flavor bright.
• Concentrated flavor, small portions: A little of this aioli goes a long way. Use it as a dip for roasted or air-fried potatoes, roasted or grilled vegetables, or as a spread on burgers, sandwiches, and wraps.
• Fast and accessible: The recipe requires only a handful of pantry staples and an immersion blender. It emulsifies quickly in a narrow jar, producing a silky sauce in just moments.

How to make Dijon aioli

• Tools: A wide-mouth jar and an immersion (stick) blender are the easiest way to emulsify the sauce.
• Method: Combine the egg yolk, Dijon mustard, lemon juice, minced garlic, salt, and smoked paprika in the jar. Add the oil on top. Place the immersion blender down so the blade covers the yolk and switch it on. Hold it still until the mixture begins to emulsify and thicken—about 8–12 seconds—then slowly lift and lower the blender while moving it around to incorporate all the oil. When the aioli is fully combined, remove the blender and scrape the jar with a spatula.
• Rest (optional): You can use the aioli immediately, but chilling it for about 30 minutes improves the texture and lets the flavors meld.

Ingredients

• 1 egg yolk (pasture-raised preferred)
• 1–2 cloves garlic, minced (about 1 teaspoon)
• 1½ tablespoons Dijon mustard
• 2 tablespoons fresh lemon juice (about the juice of one lemon; reduce if you prefer less tang)
• ½ teaspoon salt
• ¼ teaspoon smoked paprika
• ½ cup avocado oil or another mild-flavored oil (extra-light olive oil is an alternative)

Instructions

1. Add the egg yolk, minced garlic, Dijon mustard, lemon juice, salt, and smoked paprika to a wide-mouth jar. Pour the oil on top.
2. Insert the immersion blender so the blade is resting at the bottom and covers the yolk. Turn the blender on and hold it still until the mixture thickens and forms a creamy emulsion (about 8–12 seconds). Slowly lift and lower the blender while rotating it slightly to incorporate the remaining oil until the aioli is smooth and homogeneous.
3. Remove the blender and scrape the sides of the jar with a spatula to collect every drop. Taste and adjust salt or lemon as needed.
4. Serve immediately or refrigerate in a sealed jar for up to 10 days. Chilling for 30 minutes will improve texture and meld flavors.

Tips and frequently asked questions

• Fresh lemon juice: Freshly squeezed lemon juice is recommended for the brightest flavor. If you prefer less tang, reduce the lemon by ½–1 tablespoon.
• Mustard quality: A good Dijon makes a difference. Choose a Dijon you enjoy on its own for the best results.
• Oil choice: Avocado oil is ideal because it has a neutral flavor. Extra-light olive oil works as well; avoid strong, robust olive oils unless you want their distinct taste to come through.
• Raw egg safety: The recipe uses a raw egg yolk. Use pasteurized eggs or high-quality, properly handled eggs if you have concerns. If you prefer not to use raw egg, substitute ½ cup store-bought mayonnaise and whisk in the remaining ingredients until smooth.
• Heat level: Dijon aioli is tangy and garlicky but not spicy. It has a gentle bite from mustard and garlic rather than heat.
• Storage: Keep homemade aioli refrigerated in a sealed container for up to 10 days. Discard if it develops an off smell or appearance.

Yield and nutrition (approximate)

This recipe yields about ½ cup of Dijon aioli. Nutritional values are approximate per 1 tablespoon serving: 125 kcal, 1 g carbohydrates, 0.5 g protein, 12 g fat. Values will vary based on exact ingredients and portion sizes.