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Mustard Seed Oil Aioli

  • Prep Time:
  • Cook Time:
  • Total Time:
  • 0 hour(s)
  • 5 mins

This is a sure-thing aioli, that is simple to make. It isn’t too strong on the mustard/wasabi flavor and is quite versatile. It will stay in emulsion for a few days. Remember to refrigerate!

Recipe courtesy of KL Keller Foodways

Makes 1 1/2 cups


  • 1 cup good egg-based mayonnaise (like Best Foods or Hellman's)
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon freshly ground white pepper


In a medium bowl, whisk together the mayonnaise with the lemon juice, salt and pepper. Slowly start to drizzle in the mustard seed oil, continuing to whisk until the mixture is completely emulsified. Refrigerate.