- 1 egg yolk
- 1 tbsp lemon juice
- 1 cup extra virgin olive oil
- 4 cloves garlic, minced
- 2 tbsp Kansas Flavor Jalapeño Mustard
To make the jalapeño mustard aioli, place the egg yolk in a small food processor or blender with the lemon juice. Turn the machine on and slowly drizzle in the oil, until fully incorporated and the mixture is thickened. Add the garlic and Kansas Flavor Jalapeño Mustard. Store in the refrigerator for up to two weeks.