makes 1 cup

  • 3/4 c sunflower oil
  • 1/4 c extra virgin olive oil
  • 1 egg yolk
  • 1-2 garlic cloves
  • 1-2 tsp lemon juice
  • Zest from 1 lemon
  • Flaky sea salt
  • Fresh cracked pepper
  • optional: 3 tbsp ice water to dilute for thinner dressing
  • optional: flat leaf parsley, cilantro, dill, chives, anchovies or capers 



Pound the garlic and sea salt in a mortar & pestle into a paste. Then add the egg yolk and mix into the paste. Squeeze in the lemon juice, then pour the sunflower oil at a trickle, stopping the pour frequently to ensure its fully incorporated before adding more, stirring constantly to thicken. Add the olive oil slowly, while stirring quickly. Season with salt & pepper. For thicker aioli, reserve half of the oil and put into food processor, slowly adding the oil and pulse until desired thickness. You can dress it up with fresh herbs, anchovies, and capers this can be chopped by hand or in a food processor.