New This Month

Under 30 Minutes

Spicy Aioli

This healthier sauce is the perfect accompaniment to dishes like steamed artichokes or as a spicy crudite dip.

  • Prep:
  • Total Time:
  • Servings: 8
  • Yield: 1 cup

Source: Body+Soul, April/May 2007


  • 2 garlic cloves, peeled
  • 1 large pasteurized egg yolk
  • 1 tablespoon Dijon mustard
  • 2 tablespoons fresh lemon juice
  • 3/4 cup olive oil
  • 1 tablespoon sweet paprika
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon hot pepper sauce, such as Tabasco
  • Coarse salt and ground pepper


  1. Bring an inch of water to a boil in a small saucepan. Add garlic and cook until easily pierced with tip of a paring knife, 3 to 5 minutes; drain. Use a chef's knife to mash garlic into a paste.

  2. In a medium bowl, whisk garlic, egg yolk, Dijon, and lemon juice. Whisking constantly, add oil in a thin stream. Whisk in paprika, cayenne, and hot pepper sauce. Season with salt and pepper.

Cook's Notes

Sauce will keep covered and refrigerated for several days.

Reviews Add a comment