- 1 tsp. Dijon or stone grained mustard
- 1/2 tsp. salt
- 3 – 4 sliced garlic cloves or to taste
- 1/2 c. extra virgin olive oil
- 1/2 c. neutral flavored vegetable oil such as canola
If you have concerns about using uncooked eggs, or don’t have time to make aoli from scratch, a reasonable substitute can be made by adding the mustard, and garlic cloves that have been mashed to a paste to one cup mayonnaise, preferably Hellman’s.