How to Make Series: Our Dijon Aioli
Hi, everyone!
We’re back for another week going behind the scenes at EDA. Our customers are crazy for our house made dressings and sauces, and we get constant requests for a side of one of our dressings with orders.
Our Dijon Aioli is always in demand, for good reason, and we thought this week we’d show you how to make one of our most-requested items at home to enjoy anytime!
It’s a quick and easy preparation, and can be adapted for however much or little you want to make! Whether you enjoy our Dijon Aioli as a dipping sauce, used to add a special ingredient in your favorite recipes, or spread on sandwiches, it’s a classic go-to in our kitchen for adding a little extra kick to any dish.
Read on to see how to make it, and let us know what you want to see next!
Dijon Aioli and ingredients
Eat Drink Americano’s Housemade Dijon Aioli
Equipment You’ll Need
- large mixing bowl
- food processor or blender
- chef’s knife
- cutting board
Ingredients
For the Basil Pesto:
- juice of 1 lemon
- large bunch of basil
- 3-4 garlic cloves, to taste
- good quality oil, we prefer olive oil but use what you have
- salt and pepper, to taste
* We stay away from using nuts in our pesto for allergy reasons, but if you want you can also add a handful of toasted pine nuts.
For the Aioli:
- Dijon mustard
- good quality mayonnaise, such as Best Foods/Hellmann’s
Method
Make the Basil Pesto: combine lemon juice, basil leaves, garlic cloves, and oil in a food processor or blender. Blend until smooth, and add salt and pepper to taste. Keep tasting and adding more basil, lemon juice, etc. until it’s just right. Set aside.
Make Aioli: in a large mixing bowl, combine 1 part Basil Pesto, two parts Dijon mustard, and 3 parts mayonnaise. Stir to combine. Add lemon juice, salt, and pepper to taste.
Store in a sealed container in the refrigerator after using.
Easy and fast with delicious results! Enjoy!