We all think of aioli as a mayo-like sauce with a little extra pizzazz, whether that’s from garlic, lemon juice, herbs, or spices. Traditionally an Italian sauce, the first aioli was simply olive oil emulsified with grated garlic. That’s it. Today, aioli is typically much more creamy and most include egg yolks for added richness. Ours is a vegan aioli, as the Italians intended, but with a Watermelon Seed Butter base and is strong in the garlic department, with a slight tang of mustard on the finish. We love it spread on a sandwich, as a french fry dip, or drizzled on simple roasted vegetables.
- 1/3 cup Watermelon Seed Butter, Unsweetened
- Water to thin
- 1 tablespoon lemon juice
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- Zest of 1/2 lemon
- 1 small garlic clove, grated
Add the Watermelon Seed Butter to a bowl and slowly whisk in the water, one tablespoon at a time, until it reaches a smooth, pourable consistency.
Stir in the lemon juice, then add the mustard, salt, pepper, lemon zest, and grated garlic.
Stir to combine and taste for more lemon, salt, or garlic to your liking.