Lemon Balsamic Aioli

Homemade aioli sounds fancier than it is. It's five ingredients, one food processor, and about three minutes — and the result is a silky, garlicky sauce that makes everything from grilled fish to roasted vegetables to a simple sandwich taste significantly more intentional. Our version uses Sicilian Lemon White Balsamic in place of plain lemon juice, adding a brightness and subtle sweetness that lifts the whole thing. It's the kind of condiment that becomes a refrigerator staple the first time you make it.

Lemon Balsamic Aioli
Makes approximately ¾ cup

Ingredients:

• 1 garlic clove

• 1 egg yolk

• 1 tbsp Sicilian Lemon White Balsamic

• Pinch of dry mustard

• ¾ cup Single Estate Extra Virgin Olive Oil

• Flaky sea salt to taste

Instructions:

1. Place garlic, egg yolk, balsamic, and dry mustard in a food processor. Pulse until well combined.

2. With the machine running on low, add the olive oil in a very slow, steady drizzle — a few drops at a time at first, then a thin stream — until the mixture is fully emulsified and creamy. This slow pour is what creates the emulsion, so don't rush it.

3. Season with flaky sea salt. Taste and adjust.

4. Store in an airtight container in the refrigerator for up to 5 days.

Infused Oil Variations: Substitute up to half the olive oil with any of our fused or infused oils to completely change the character of the aioli. Our favorites: Basil for serving with caprese or grilled vegetables, Rosemary for roasted potatoes or lamb, Tuscan Herb for dipping crusty bread, Harissa for anywhere you want heat, Chipotle for fish tacos and grilled corn.

Ways to Use It:

• As a dipping sauce for crusty bread, crudités, or roasted artichokes

• Spread on sandwiches and burgers in place of mayo

• Alongside grilled salmon, shrimp, or white fish

• Drizzled over roasted asparagus or fingerling potatoes

• As a dip for our Lemon Stuffed Olive Tapenade board