Lemon Creole Mustard Aioli

Condiments and Sauces

Recipe courtesy of Chef Gregg Collier

Makes 2 cups

  • 2 eggs
  • 2 cloves garlic, minced
  • 2 lemons, juiced
  • 1 lemon zested
  • 4 drops Tabasco
  • 3 tablespoons Creole mustard
  • 2 cups salad oil
  • 1 pinch salt
  • 1 Pinch black pepper

Note: This is delicious over fish, crab and as a dressing for salads. Shown with cod.

 Lemon Creole Mustard Aioli

Lemon Creole Mustard Aioli

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Place eggs, minced garlic, lemon juice, lemon zest, Tabasco & Creole mustard in blender & pulse a couple times. Then as you continue blending slowly start adding your salad oil, season with salt & pepper.

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