Let’s face it: most foods are better with sauce. The world of sauces and condiments is a thrilling place these days. The choice is almost overwhelming. But more often than not, a creamy aioli our go-to when we’re feeling like a treat. It’s delicious, luscious and pairs with almost anything. And this Easy Vegan Dijon Aioli is one of our favorites.
Surprisingly, it’s a lot easier to make homemade aioli than you might think. We take the practical (shortcut) route and go with a store-bought mayonnaise base. You can use whichever mayo you like best, and for us that’s usually a vegan variety. From there, you just swirl in your favorite mix-ins and just like that, you’re off to the races!
This recipe features our favorite combination right now. It’s zesty, with a hint of garlic, and an ever-so-slight smokiness. All it takes is 5 ingredients (including the mayo), and comes together in under a minute! We like whole-grain dijon mustard here, not just for the taste, but also for the look and slight texture the grains provide. Garlic powder is less “raw” tasting than fresh, which is why we opt for it in this aioli. It also melds in smoothly. Fresh lemon juice adds a bit more freshness. And finally our secret (not-so-secret) ingredient is a pinch or two of smoked paprika. It adds a slight smokiness, without overpowering, and we love what it adds to this aioli. Smoked paprika is one of our pantry staples. If you’re in a pinch and can’t find it, feel free to omit it entirely. The aioli will still taste delicious without it!
One of our favorite ways to serve this Easy Vegan Dijon Aioli is with fresh-from-the-oven Parsnip Shoestring Fries. That said, it’s a super versatile dip/spread and is delicious in sandwiches, paninis, even served on the side of roasted potatoes or other roasted veggies. We’d love to see the creative ways you use this Vegan Dijon Aioli, so let us know how you end up using it! Any extras should be stored in the fridge, in a tightly sealed container.
Easy Vegan Dijon Aioli
- 3 tablespoons mayonnaise (vegan if needed)
- 1¼ teaspoons whole grain dijon mustard
- ½ teaspoon lemon juice
- ¼ teaspoon garlic powder
- ⅛ teaspoon smoked paprika (see note 1)
- Whisk sauce: Add mayonnaise to a small bowl. Whisk in dijon mustard, lemon juice, garlic powder, and smoked paprika.
- Smoked paprika: This recipe calls for smoked (sweet) paprika. If a package of smoked paprika isn't labelled "hot" or "picante", it's usually smoked sweet paprika.
- Serving suggestion: Enjoy these with Parsnip Shoestring Fries.
- Storage tips: Cover and refrigerate extra aioli for 4 to 5 days.