Spicy Aioli

Skip the traditional accoutrement and use healthier sauces to accompany your steamed artichokes.
Body+Soul, April/May 2007
  • Prep Time 10 minutes
  • Total Time 10 minutes
  • Yield 1 cup
    Serves 8
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  • 2 garlic cloves, peeled
  • 1 large pasteurized egg yolk
  • 1 tablespoon Dijon mustard
  • 2 tablespoons fresh lemon juice
  • 3/4 cup olive oil
  • 1 tablespoon sweet paprika
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon hot pepper sauce, such as Tabasco
  • Coarse salt and ground pepper


  1. Bring an inch of water to a boil in a small saucepan. Add garlic and cook until easily pierced with tip of a paring knife, 3 to 5 minutes; drain. Use a chef's knife to mash garlic into a paste.

  2. In a medium bowl, whisk garlic, egg yolk, Dijon, and lemon juice. Whisking constantly, add oil in a thin stream. Whisk in paprika, cayenne, and hot pepper sauce. Season with salt and pepper.

Cook's Note

Sauce will keep covered and refrigerated for several days.

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