Difficulty: Easy

Prep time: 2 minutes

This is not strictly an Aioli, since aioli is olive oil and garlic, often with egg yolk added, whipped together. This is olive oil and egg white. Why? Well, I whipped the olive oil and egg yolk, and got a non-emulsified runny mess, so I had an egg white, and decided to experiment. It was actually a yummie dip, so I’m keeping it!


  • 1 Egg white
  • 2 Oz olive oil
  • 2 tsp dry yellow mustard
  • 2 tsp salt
  • 1 tsp lemon juice
  • lemon zest from 1/2 lemon


  • Combine egg while and olive oil in a blender or food processor, blend until thick
  • Add other ingredients, blend for a few seconds until well blended
  • Put in a small bowl, and refrigerate for 30 minutes to thicken
  • Enjoy!