My F&W
quick save (...)

Orange Aioli

  • SERVINGS: Makes About 1 1/4 cups
  • FAST
  1. 1 large garlic clove, minced
  2. 1 teaspoon finely grated orange zest
  3. 1 teaspoon Dijon mustard
  4. 1 cup mayonnaise
  5. 1/4 cup extra-virgin olive oil
  6. 1 tablespoon fresh lemon juice
  7. Salt
  8. Cayenne pepper
  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.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.