Avocado Aioli from the Mint
Avocado Aioli2018-12-28T12:42:39-04:00

Avocado Aioli

Presented by The Mint Gastropub


  • 2 egg yolks
  • 1 small clove garlic, smashed with flat side of knife
  • 1/2 tsp. Dijon mustard
  • 1 T white vinegar
  • 1 ripe Hass avocado, halved, pitted, and peeled
  • 1–1 1/2 cups blended oil (canola/olive)
  • Salt and pepper, to taste


Place egg yolks, garlic, Dijon mustard, and white vinegar in the bowl of a food processor. Blend on high until mixture is pale green and smooth, scraping down the sides as needed. With the processor running, add the oil in a slow, steady stream until the mixture emulsifies and the desired thickness is achieved. Season with salt and pepper as desired. Store in refrigerator.

As seen in the Winter/Spring 2019 Issue

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