As the name suggests, grapeseed oil is pressed from the seeds of grapes and is favoured by chefs for its light flavour. Aioli is a zesty garlicy mayonnaise that conjures up the south of France in every bite. Ideal with steamed asparagus, grilled veggies or fish.
2 large egg yolks
1 tsp. dijon mustard
1 clove garlic
1 cup grapeseed oil
1 Tbsp. fresh lemon juice
pinch of salt
*This recipe uses raw eggs. Use the freshest eggs possible, store aioli in fridge and use within two days.
In a food processor fitted with the metal blade, pulse egg yolks, mustard, lemon juice and garlic until garlic is minced. With the motor running, slowly add the oil, a few drops at first, then in a very thin stream. When the aioli starts to thicken, add the lemon juice and salt. Add remaining oil in a thin stream. Aioli should be thick and creamy.
Grapeseed Oil Aioli
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