Herb Aioli

Name: Herb Aioli
Prep time: 10 min
Total time: 10 min
Yield: about 1¾ cups (400 ml)
Cuisine: French Classic
Ingredients: 2 ½ Tbsp Dijon mustard (37.5 ml) Dijon Mustard; 2 Tbsp sherry vinegar (30 ml) Sherry Vinegar; 2 cloves garlic Garlic; ¼ tsp paprika (1.25 ml) Paprika; about 2 yolks (36 g) Egg Yolk; 1 tsp salt (5 ml) Salt; ½ tsp ground black pepper (2.5 ml) Pepper; 1 cup vegetable oil (240 ml) Vegetable Oil; ½ cup olive oil (120 ml) Olive Oil; ¼ cup fresh tarragon leaves (60 ml) Tarragon; about ¼ bunch (5 g) Mint; about ¼ bunch (5 g) Parsley

Independent adaptation of a publicly published Dale Mackay recipe. Not affiliated with, sponsored by, or endorsed by Dale Mackay.

SPREAD · CHICKEN & SANDWICHES

In the published recipe, this is the spread for chicken legs and aioli.

MacKay's herb aioli for roasted chicken.

On the jar

HERB AIOLI

Method: blend
Yield: about 1¾ cups
Ingredients: 12

Blender sauce. Cook from the recipe

Ratio

Dijon Mustard 38 mlSherry Vinegar 30 mlPaprika 1 mlSalt 5 mlPepper 3 mlVegetable Oil 240 ml

Ingredients

Dijon Mustard2 ½ Tbsp Dijon mustard (37.5 ml)
Sherry Vinegar2 Tbsp sherry vinegar (30 ml)
Garlic2 cloves garlic
Paprika¼ tsp paprika (1.25 ml)
Egg Yolkabout 2 yolks (36 g)
Salt1 tsp salt (5 ml)
Pepper½ tsp ground black pepper (2.5 ml)
Vegetable Oil1 cup vegetable oil (240 ml)
Olive Oil½ cup olive oil (120 ml)
Tarragon¼ cup fresh tarragon leaves (60 ml)
Mintabout ¼ bunch (5 g)
Parsleyabout ¼ bunch (5 g)

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Herb Aioli wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

3 kitchens · 3 stars · 1 national award

Garlic-Mustard AioliCHAMPION CHEFOn the jar: AIOLI
Herb AioliCHAMPION CHEFOn the jar: AIOLI
Mustard-Dill DressingCHAMPION CHEFOn the jar: HONEY-MUSTAR
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Dale MacKay. Canadian / contemporary. Cited awards include: Top Chef Canada winner S1 (2011).

Adapted from a Dale MacKay recipe (Dale MacKay / Co-op food.crs (chicken legs; re-eligible under §1 v2 2026-07-18)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Dale MacKay / Co-op food.crs (chicken legs; re-eligible under §1 v2 2026-07-18) (published as “Herb Aioli”). Full citation lives in Provenance.

Is it safe with raw egg yolk?

This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar