Ingredients:

  • 1 large egg yolk
  • 1 tablespoon Dijon mustard
  • 1 tablespoon white wine vinegar (or lemon juice)
  • 1 cup vegetable oil (or olive oil for richer flavor)
  • Salt to taste
  • Freshly ground black pepper to taste
  • ½ cup blueberry jam or preserves (homemade or store-bought)
  • 2 cloves garlic, minced (adjust based on preference)
  • A pinch of cayenne pepper or paprika for heat (optional)

Instructions:

  1. Gather all your ingredients and make sure they are at room temperature, especially the egg yolk and oils.
  2. In a medium bowl, whisk together the egg yolk, Dijon mustard, and white wine vinegar until well combined.
  3. Begin adding your oil very slowly while whisking continuously. Start with just a few drops at first to help emulsify before gradually increasing to a thin stream as it begins to thicken. Continue until you have reached your desired consistency.
  4. Once emulsified, season with salt and freshly ground black pepper to taste.
  5. Gently fold in the minced garlic and blueberry jam into your aioli mixture until evenly distributed. Taste and adjust seasoning if needed—add more salt or even more jam depending on how sweet you want it.
  6. Transfer your Blue Jam Garlic Aioli to an airtight container and refrigerate for at least one hour before serving; this allows flavors to meld beautifully.