Avocado Aioli

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This recipe uses Avocado oil imported from New Zealand. from Elysian Isle Avocado Oils in Oregon

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    • 2 egg yolks
    • 1 teaspoon Dijon mustard
    • 1 clove garlic, minced
    • 1 cup Elysian Isle Gourmet Avocado Oil
    • 1/2 cup light olive oil
    • lemon juice (to taste)
    • salt and freshly ground pepper


Place the egg yolks in food processor with mustard and garlic, blend until it becomes slightly aerated. Slowly
drizzle the oils in when complete. Season and adjust taste with lemon juice.

Use as a dipping sauce, antipasto etc.  
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