Spicy Mustard Aioli PT15M https://img1.recipesrun.com/201907/2019/0918/1a/2/703301/300x200x50.jpg 0 Ingredients: Pepper Salt 1/2 tsp. Ghost chili powder 1 tsp. Garlic powder 1/2 cup Olive oil 2 tsp. Fresh lemon juice 2 tbsp. Dijon mustard 1 Large egg yolk

Spicy Mustard Aioli

By zhanghengshuo

0 Person
15 Minutes
48 Calories
Make your own homemade aioli with this recipe, including egg yolk, Dijon mustard, lemon juice, olive oil, garlic and a dash of chili powder for a spicy touch. It is easier to make than you think. If you’ve never made your own homemade aioli, it is probably something you should try for yourself so you can see how easy it actually is to make.

Ingredients

  • Pepper

  • Salt

  • 1/2 tsp. Ghost chili powder

  • 1 tsp. Garlic powder

  • 1/2 cup Olive oil

  • 2 tsp. Fresh lemon juice

  • 2 tbsp. Dijon mustard

  • 1 Large egg yolk

Method

  • 01
    Whisk together the egg yolk with Dijon mustard and lemon juice.
  • 02
    Slowly stream the olive oil into the mixture, whisking the entire time until it becomes nice and creamy.
  • 03
    Stir in garlic, ghost powder, and a bit of salt and pepper. Refrigerate until ready to use.

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Spicy Mustard Aioli

Make your own homemade aioli with this recipe, including egg yolk, Dijon mustard, lemon juice, olive oil, garlic and a dash of chili powder for a spicy touch. It is easier to make than you think. If you’ve never made your own homemade aioli, it is probably something you should try for yourself so you can see how easy it actually is to make.
01 Information
  • Grade easy
  • Serving 0
  • Calorie 48 Kcal
  • Prep Time 5 Mins
  • Cook Time 10 Mins
  • Total Time 15 Mins
02 Ingredients
Pepper
Salt
1/2 tsp. Ghost chili powder
1 tsp. Garlic powder
1/2 cup Olive oil
2 tsp. Fresh lemon juice
2 tbsp. Dijon mustard
1 Large egg yolk
03 Method
Step 1
Whisk together the egg yolk with Dijon mustard and lemon juice.
Step 2
Slowly stream the olive oil into the mixture, whisking the entire time until it becomes nice and creamy.
Step 3
Stir in garlic, ghost powder, and a bit of salt and pepper. Refrigerate until ready to use.
04 Author
zhanghengshuo zhanghengshuo
40 Recipes
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