Easy Homemade Aioli
Even the best jarred mayonnaise can't compare with this simple homemade version.
Why This Recipe Works
We wanted an unbreakable, easy-to-make aioli that would be an irresistible dip or spread. Turning to the food processor meant we had plenty of mixing power to emulsify the sauce and kept us from tiring out our arms with a whisk and bowl. Using a whole egg (rather than the more common yolk) made our aioli recipe extra-foolproof, ensuring that the volume of ingredients in the processor was large enough for the blades to catch. For a well-seasoned, full-flavored (but not distracting or overpowering) sauce, we added a relatively small amount of peppery, fruity extra-virgin olive oil to the more neutral-tasting vegetable oil and further flavored the mixture with savory garlic, bright lemon juice, a touch of tangy Dijon mustard, and just a whisper of cayenne pepper.