Orange Aioli

  • Servings: Makes About 1 1/4 cups

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  • 1 large garlic clove, minced
  • 1 teaspoon finely grated orange zest
  • 1 teaspoon Dijon mustard
  • 1 cup mayonnaise
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • Salt
  • Cayenne pepper

How to make this recipe

  1. In a mini food processor, combine the garlic, orange zest and mustard and pulse to combine. Add the mayonnaise and process until smooth. With the machine on, gradually add the olive oil and process until emulsified. Scrape the aioli into a bowl. Stir in the lemon juice and season with salt and cayenne.

Make Ahead

The aioli can be refrigerated for up to 3 days.

Contributed By Published August 2002

455080 recipes/orange-aioli 2013-12-06T23:39:29+00:00 Ana Sortun sauces-and-condiments|fast|make-ahead|no-cook august-2002,orange aioli,ana sortun,orange mayonnaise,citrus spread,condiment recipe recipes,orange-aioli 455080

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