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Called "the butter of Provence," aioli is an easy, dairy-free way to add richness and flavor to your dishes.


  • Prep Time : 10 min min
  • Ready Time : 10 min


1-1/2 cups


  • 2 egg yolks
  • 1 teaspoon Dijon style mustard
  • 3 teaspoons water
  • 1 tablespoon fresh lemon juice
  • 1 cup neutral flavored oil (I use Canola)
  • salt and pepper to taste


  1. Place egg yolks, mustard, water and lemon juice in a food processor or non-reactive stainless steel mixing bowl or a glass bowl. Pulse or whisk together until smooth.
  2. Slowly add oil drop by drop into the bowl while continually whisking or processing. The mixture should resemble mayonnaise. Salt and pepper to taste.


Aioli is perfect for fluffing up mashed potatoes. Add 1/2 cup of aioli and stir to combine. Add additional aioli until you have the texture and fluffiness you like.

Contributed by: Laura Frankel

Fresh aioli is creamy and rich. A famous chef said that it is “the butter of Provence”! What can I say? Aioli can be stored, covered in the refrigerator for 5 days. I whisk my aioli together by hand just because I enjoy doing it. You can easily use a food processor or blender.

About Chef Laura Frankel


I am a chef, restauranteur, cookbook author and mother, you can find out more about me on my blog: ChefLaurasKosher.com

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