This Basil Lemon Aioli is the perfect go-to sauce for all those roasted veggies, asparagus and even eggs! It is luscious and dreamy, just the way it should be. Little bit of garlic, lots of lemon and fresh basil make this aioli bursting with flavor. Whips up in minutes and can be store in the fridge for 2-3 days!
Basil Lemon Aioli
1/2 cup avocado oil
1 egg & 1 egg yolk
2 garlic cloves
Shake of onion powder
1 tsp brown mustard
2 tbs lemon juice
5-6 leaves fresh basil
Add all ingredients to a blender and let go until emulsified.
Tip: Make ahead of time and refrigerate the day before or the morning before serving to thicken.
Keep refrigerated! Discard any unused sauce after 2-3 days.