Spicy Mustard Aioli
Make your own homemade aioli with this recipe, including egg yolk, Dijon mustard, lemon juice, olive oil, garlic and a dash of chili powder for a spicy touch. It is easier to make than you think.
This recipe is sort of a go-to in the Madness household. If you’ve never made your own homemade aioli, it is probably something you should try for yourself so you can see how easy it actually is to make. An aioli is very similar to a mayonnaise, differing only by small details, so you might think if you have mayo in the fridge, you have no reason to make aioli, but this isn’t true.
I myself keep mayo on hand for quick needs, but when you want to pull out all the stops, homemade aioli is the way to go.
Talk about CREAMY. Aioli is an emulsion, so it WILL take a bit of whipping or whisking to bring it together. You can use a food processor to make this, though I’ve only done this with my whisk, which I feel I can more fully control.
Traditionally, aioli is made with a mortar and pestal, by smashing garlic into a paste, but we’re going to make this even EASIER for you. Get yourself a bowl and a whisk. Start out with an egg yolk.
Drop that baby into the bowl then whisk it together with mustard and lemon juice. SLOWLY drizzle in your olive oil as you continue to whisk.
Remember: WHISK-WHISK-WHISK, until your emulsion forms.
The aioli will thicken up to a warm, creamy mayo-like texture. Season it with garlic, chili powder, salt and pepper. If it is too thin for you, add a dash of water to thin it out.
Done! Pretty easy, right? I love that.
Now, for this recipe, I used a bit of ghost powder for some added kick. You can sub in cayenne powder or even milder paprika, perhaps your favorite seasoning blend, but I think the extra flavor is important to bring out the characteristics of the food you’ll be serving this with.
Speaking of, what exactly WILL you be serving this with? You have MANY options, my friends.
Patty LOVES this with a morning breakfast sandwich. I personally enjoy it over pork of any kind, like a stuffed pork loin, homemade ground pork burgers, pulled pork, and also spooned or drizzled over grilled or steamed vegetables. It’s a nice dipping sauce and can also be combined with other ingredients to make flavored aioli.
Consider chipotle, hot sauce or other seasonings. I used a version of this for a recent Cajun Style Deviled Eggs Recipe. The choice is yours!
I hope you enjoy it.
Try Some of My Other Popular Sauce Recipes
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #ChiliPepperMadness on Instagram so we can take a look. I always love to see all of your spicy inspirations. Thanks! — Mike H.
- 1 large egg yolk
- 2 tablespoons Dijon mustard try other mustards, too
- 2 teaspoons fresh lemon juice
- 1/2 cup olive oil
- 1 teaspoon garlic powder
- ½ teaspoon ghost chili powder sub in cayenne powder if ghost is too hot
- Salt and pepper to taste
Whisk together the egg yolk with Dijon mustard and lemon juice.
Slowly stream the olive oil into the mixture, whisking the entire time until it becomes nice and creamy.
Stir in garlic, cayenne (or ghost powder), and a bit of salt and pepper.
If you’d like to thin it out, add a teaspoon or more of water and whisk.
Refrigerate until ready to use.