Mustard aioli is a flavorful condiment made by emulsifying oil and egg yolks with the addition of mustard for a tangy kick. It can transform sandwiches, burgers, grilled meats and fish, and vegetables into something truly special. Read on to learn all about the ingredients that go into this versatile sauce.
The Main Ingredients
Mustard aioli contains just a few main ingredients:
- Oil – Usually a mild, flavorless oil like canola, vegetable, or grapeseed.
- Egg yolks – Egg yolks act as the emulsifier to bind the oil and water.
- Mustard – Adds tangy, spicy flavor. Dijon and whole grain mustards work best.
- Lemon juice – Brightens up the flavor with acidity.
- Garlic – Provides aromatic flavor.
- Salt – Seasons the aioli.
By blending these simple ingredients together, you get a rich, decadent sauce perfect for spreading, dipping, and drizzling.
The Purpose of Each Ingredient
Let’s take a closer look at why each ingredient is important in mustard aioli:
Oil
Oil is the main component of any aioli or mayonnaise-style sauce. It makes up about 3/4 cup of the total recipe. The oil provides richness, creaminess, and a smooth texture. For mustard aioli, a neutral-tasting oil works best. Good options are:
- Vegetable oil
- Canola oil
- Grapeseed oil
- Sunflower oil
Stay away from strong-flavored oils like olive oil or nut oils, which can overpower the other ingredients. The oil should be added very slowly at first to properly emulsify with the egg yolks.
Egg Yolks
Egg yolks act as the emulsifier or binding agent in aioli. Two to three egg yolks are typically used. The lecithin in egg yolks helps blend the oil and water together into a stable emulsion. Egg yolks also provide richness from their fat content. Make sure to use ultra-pasteurized eggs for safety when consuming raw yolks.
Mustard
Mustard is what gives mustard aioli its distinctive flavor. You can use yellow mustard, but Dijon and spicy brown mustards are better options. The tanginess and spiciness of the mustard pairs perfectly with the rich creaminess of the aioli. Use about 1-3 tablespoons of mustard depending on your taste preferences.
Lemon Juice
A teaspoon or two of fresh lemon juice brightens up mustard aioli. The acidity cuts through the richness and enhances the flavor of the mustard. Bottled lemon juice works as well.
Garlic
Garlic provides a savory, aromatic flavor to the aioli. Use 1-2 cloves minced or crushed. Raw garlic gives the strongest flavor. Letting the minced garlic sit for 10-15 minutes before adding mellows out the harshness.
Salt
Salt is added to taste to season the aioli. Start with 1/4 teaspoon sea salt or table salt. You can always add more later once all the ingredients are emulsified.
Step-By-Step Instructions
Here is a step-by-step guide on how to make mustard aioli:
- Separate 2-3 egg yolks from the whites. Place the yolks in a medium mixing bowl.
- Mince 1-2 cloves of garlic and let sit for 10-15 minutes to mellow.
- Measure out 3/4 cup neutral oil like canola or grapeseed. Have ready near the mixing bowl.
- Add 1-2 tsp lemon juice and 1/4 tsp salt to the egg yolks.
- Whisk together the yolks, lemon juice and salt until smooth.
- Slowly drizzle in a few drops of the oil while whisking constantly. Keep whisking until the oil is fully incorporated.
- Continue whisking in the oil, a few drops at a time. As the emulsion begins to form, you can start adding in slightly bigger drizzles.
- Mix in the garlic, 1-3 Tbsp mustard, and a pinch more salt. Taste and adjust seasonings as desired.
- Mix in any additional ingredients like herbs or spices.
- Cover and refrigerate for at least 30 minutes before using to allow flavors to meld.
The aioli will keep refrigerated for 4-5 days. The flavor may mellow slightly over time.
Tips for Making Mustard Aioli
Follow these tips for stellar mustard aioli every time:
- Use ultra-pasteurized eggs for food safety.
- Make sure all ingredients are at room temperature.
- Add the oil very slowly at first to properly emulsify.
- Use a whisk instead of electric mixer to better control emulsion.
- If the aioli breaks, you can rescue it by starting with a fresh yolk in a clean bowl while slowly whisking in the broken mixture.
- Top with a thin layer of oil before refrigerating to prevent a skin from forming.
- Let flavors meld for 30 minutes up to overnight before serving.
How to Use Mustard Aioli
This versatile condiment can be used in many ways. Here are some ideas:
- Spread on sandwiches instead of regular mayo
- Dip for fries, vegetables, seafood, chicken tenders
- Drizzle over grilled meats, burgers, and steaks
- Toss with roasted or grilled vegetables
- Stir into pasta salad or potato salad
- Top seared or poached fish fillets
- Mix into tuna, chicken, or egg salad
- Garnish for soups like tomato or potato
- Use as a sauce for roasted chicken, pork, or shrimp
Get creative with how you use mustard aioli! It can lend a flavor punch to all kinds of savory dishes.
Variations
There are many ways to put a twist on classic mustard aioli. Consider these flavor variations:
Spicy Aioli
For a spicy kick, add hot sauce or a diced chili pepper. Sriracha and chipotle peppers work great.
Herb Aioli
Stir in fresh chopped herbs like basil, dill, parsley, chives, tarragon, or cilantro.
Lemon-Dill Aioli
Add extra lemon juice and use fresh dill as the herb.
Garlic Aioli
Up the garlic for an extra punch of flavor. Use raw, roasted, or black garlic.
Saffron Aioli
Steep saffron threads in lemon juice for 30 minutes then mix in. Gives a golden hue and exotic flavor.
Chipotle Aioli
Blend in chopped chipotle peppers in adobo sauce. Sweet yet smoky.
Harissa Aioli
Stir in 1-2 tablespoons of the North African chili paste for heat.
Truffle Aioli
Mix in some truffle oil or truffle salt for a luxe flavor.
Let your imagination run wild! Aioli is the perfect canvas for all sorts of creative flavors.
Substitutions and Store-Bought Options
Don’t have time to make aioli from scratch? Here are some options:
- Substitute regular mayonnaise or vegan mayo mixed with mustard.
- Use a store-bought aioli and add extra mustard.
- Purchase pre-made mustard aioli from the refrigerated section.
- Find quality jarred aioli at specialty markets or online retailers.
Homemade will always taste best, but these shortcuts still get the job done in a pinch!
Storing and Freezing Mustard Aioli
To store mustard aioli:
- Refrigerate in an airtight container for 4-5 days.
- Top with a thin layer of oil to prevent discoloration.
- For longer storage, freeze for 2-3 months.
- Thaw frozen aioli overnight in the refrigerator before using.
- Discard if you see any signs of spoilage like off smells, flavors, or mold.
With proper storage methods, you can enjoy your homemade mustard aioli all week long!
Nutrition Information
The nutrition facts for a 2 tablespoon serving of homemade mustard aioli are:
| Calories | Fat | Carbs | Protein |
|---|---|---|---|
| 180 | 20g | 0g | 0g |
As you can see, mustard aioli is high in fat from the oil and egg yolks. There are minimal carbs and protein. The calorie count comes out to about 90 calories per tablespoon.
Mustard aioli can definitely fit into a balanced diet. Enjoy it in moderation on your favorite sandwiches, seafood, grilled meats, and vegetables. The flavor payoff is worth the indulgence!
The Takeaway on Mustard Aioli
Mustard aioli is an easy homemade condiment that adds a flavor punch to meals. With just a few simple ingredients like oil, egg yolk, mustard, and seasonings, you can make this restaurant-quality sauce at home. Experiment with different mustard varieties, herbs, spices, and other mix-ins. Mustard aioli is endlessly adaptable to please any palate. Keep a batch in your fridge to elevate sandwiches, seafood, chicken, veggies, and more. Making your own allows you to control the quality of ingredients for a fresher, better tasting final product. So grab some mustard and get whisking!