Gallery

Recipe Summary

Yield:
Makes About 1 1/4 cups
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Make Ahead

The aioli can be refrigerated for up to 3 days.

Advertisement