condiments aioli

Aïoli

You can add avocado to this riff on the French spread.

When made with high-quality ingredients like farm fresh eggs, the homemade version is full of fat-soluble vitamins and the healthy fats. And, it’s simpler than you think. The secret, says New York City-based chef Ashton Keefe, “[is to] have all your ingredients at room temp and drip, drip, drip your choice of fat, whether it be canola, olive, or coconut oil, until emulsified.” Plus, it makes a terrific base for other additives. Keefe likes to jazz hers up with spicy Dijon mustard. "Don’t be afraid to throw in things like herbs, spices, or even an avocado in addition," she says.

Makes 1 cup

Ingredients:
1 egg yolk
1 teaspoon champagne vinegar
3 tablespoons Dijon mustard
½ cup extra-virgin olive oil
Salt (to taste)

Directions:
Place egg yolk, vinegar, and Dijon in a food processor. Slowly stream in olive oil until thick and creamy. Season with salt generously and serve.

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