• Meg Williams

Recipe: Homemade Aioli with Farmers Market Treasure

Our friend Stephanie has been been surviving these hot days with a cold meal of vegetables & aioli with a loaf of fresh bread...whether from the farmer’s market , the grocer or your own garden, a little dip will enhance everything! Here's her favorite recipe.

aioli dip

1/2 shallot, minced

1 clove garlic, minced

2 Tbl. Lemon juice or white wine vinegar

1 Tbl. Dijon mustard

2 egg yolks

1/2 c. extra virgin olive oil

1/2 c. vegetable oil (grapeseed, canola, sunflower)

Fresh herbs—basil, parsley, chives, tarragon, rosemary, dill (Any of these or a combination that you enjoy!)



In a food processor, combine shallot, garlic, lemon juice & mustard with a pinch of salt and allow to stand for 5 minutes; then puree.

Add egg yolks, and while running slowly pour in the oils creating a thick emulsion like a mayonnaise.

Season to taste with salt & lemon juice (or vinegar) and fold in the fresh herbs

I would suggest only adding herbs to the portion that you’ll use for each meal—the remainder can be stored for up to 5 days in the fridge.


This would also go great with the French wines we are tasting on Friday July 24th.

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