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Shallot & Herb Aïoli

Scott Phillips

Yield: Makes 1 cup

This bright, creamy, goes-with-everything sauce combines fresh summer herbs with shallots and garlic when they’re at their peak. Slather it on toast and top with sliced ripe tomatoes, serve as a dipping sauce for crab cakes, or put it at the center of a composed Nicoise-style salad.


  • 3 Tbs. minced shallot
  • 1 extra-large egg yolk
  • 1 medium clove garlic, crushed
  • 1 tsp. fresh lemon juice
  • Kosher salt
  • 1/2 cup grapeseed oil
  • 1/4 cup olive oil
  • 1/2 cup fresh flat-leaf parsley leaves, finely chopped
  • 1 Tbs. fresh thyme leaves, chopped

Nutritional Information

  • Calories (kcal) : 100
  • Fat Calories (kcal): 90
  • Fat (g): 11
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 5
  • Monounsaturated Fat (g): 3.5
  • Cholesterol (mg): 15
  • Sodium (mg): 35
  • Carbohydrates (g): 1
  • Fiber (g): 0
  • Sugar (g): 0
  • Protein (g): 0


  • In a large bowl, beat the shallot, egg yolk, garlic, lemon juice, 1/2 tsp. salt, and 1 tsp. water with a whisk or hand mixer on medium-high speed until combined.
  • Slowly drizzle in the grapeseed and olive oils while continuing to whisk or mix. Start by adding just a few drops at a time. As the mixture emulsifies, add the oil in a steadier stream. Whisk in the herbs. Refrigerate for up to 1 week.


Rate or Review

Reviews (1 review)

  • Krispie | 10/05/2019

    I made this to serve to book club. I brushed toasted French bread with the aioli and then topped that with end of the season tomatoes. When I first made the aioli, I was really nervous because it looked very oily and thin. I had been expecting something more like a mayonnaise. That being said, it was FANTASTIC! Everyone gobbled it up. I will definately make again.

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