Fall Herb Aioli Recipe

Fall Herb Aioli
Difficulty: Easy | Total Time: Under 5 mins | Active Time: | Makes: 1 1/2 cups

This aioli is perfect as a dipping companion for sweet potato chips, or mixed into chicken or turkey salad.

Game plan: The aioli can be made up to 4 days ahead and refrigerated in an airtight container. For a slacker solution, fold the garlic, mustard, and herbs into good-quality store-bought mayonnaise.

This recipe was featured as part of our Sexy Vampire Halloween Party photo gallery.

  • 1 large egg
  • 1 medium garlic clove, smashed
  • 1 teaspoon Dijon mustard
  • 1 1/4 cups vegetable or canola oil
  • 3 tablespoons water
  • 2 tablespoons freshly squeezed lemon juice
  • 2 teaspoons fresh thyme leaves, finely chopped
  • 1 1/2 teaspoons finely chopped fresh sage leaves
  • 1/2 teaspoon kosher salt
  1. Place egg, garlic, and mustard in the bowl of a food processor fitted with a blade attachment. Process until mixture is evenly combined, about 10 seconds.
  2. With the processor running, slowly add oil in a thin stream until completely combined, about 2 minutes. Add remaining ingredients and season with additional salt and freshly ground black pepper as desired. Process until well incorporated, about 10 seconds.