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Habanero Aioli

Habanero Aioli

Prep Time 15 minutes
Total Time 15 minutes


  • 2 habanero peppers seeded and minced fine
  • 2 cloves garlic
  • 1 large egg yolk
  • 1/2 cup extra-virgin olive oil
  • 1/2 tablespoons vegetable oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon salt


  • Place the egg yolk, lemon juice, and Dijon mustard in a food processor and blend until it's in paste form.
  • While still blending, slowly pour in the olive oil, followed by the vegetable oil. Pour in the oils slowly, as a thin stream, to help keep the oil and ingredients from separating. Stop the processor once combined.
  • Add in the habanero peppers, garlic paste, and salt. Pulse blend to fully combine the ingredients.
  • Place the aioli in a bowl or jar, cover, and refrigerate for a minimum of 2 hours to allow the flavors to meld.