Fennel Aioli

Here's proof that aioli isn't just for restaurant menus. You can make this fennel-filled dip/spread at home with just six ingredients and 15 minutes.

Fennel Aioli
Photo: Blaine Moats
Total Time:
15 mins
1 cup


  • 1 egg*

  • 2 teaspoon lemon juice

  • 1 teaspoon Dijon mustard

  • ¾ teaspoon ground black pepper

  • ½ - 1 teaspoon salt

  • 1 clove garlic

  • 2 tablespoon chopped fennel fronds, plus more for garnish

  • ¾ cup safflower oil


  1. In a blender or small food processor combine egg, lemon juice, mustard, 3/4 tsp. ground black pepper, 1/2 tsp. salt, the garlic, and 2 Tbsp. fennel fronds. Blend 20 to 30 seconds or until smooth. With blender running, add oil in a thin stream until the mixture is thick and white, about 1 minute, stopping to scrape down sides as necessary. Season to taste. Chill in an airtight container up to 2 days. Makes 1 cup.


Raw eggs may carry harmful bacteria. If you are pregnant or immunocompromised, substitute eggs pasteurized in the shell.

Nutrition Facts (per serving)

95 Calories
11g Fat
Nutrition Facts
Servings Per Recipe 16
Calories 95
% Daily Value *
Total Fat 11g 14%
Saturated Fat 1g 5%
Cholesterol 12mg 4%
Sodium 81mg 4%
Vitamin C 0.3mg 2%
Calcium 3mg 0%
Iron 0.1mg 1%
Potassium 7mg 0%
Folate, total 1.6mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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