Orange Aioli

A simple sauce to go with these black bean empanadas or on top of simply cooked fish or chicken. Before everyone gets up in arms, I know that this does not meet the technical qualifications of an aioli. For one thing, I didn’t even put the umlaut over the “i”! But seriously, aioli is defined as garlicky mayonnaise and this orange aioli is orangey-garlicky mayonnaise. And I didn’t even make the mayo myself so there’s another red flag for the purists. (Although you could make your own aioli to use as the base; follow this aioli recipe video and omit the garlic from this recipe.)

orange aioli

But this sauce is simple and it’s GOOD and it keeps in the fridge for several days so you can experiment with different ways to use it. I made it for an empanada recipe that is coming up soon. It’s also great on steamed vegetables like asparagus, or on shrimp. In fact, I’m thinking right now that it would be an excellent addition to tuna or chicken salad. Do with it what you will and please report back with your findings!

Orange Aioli recipe


Orange Aioli

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  • Author: Hilah Johnson
  • Yield: 1/4 cup 1x


  • 1/4 cup mayonnaise
  • 1 orange
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1 teaspoon minced garlic


  1. Zest the orange to get 1 teaspoon zest. Add zest to mayonnaise along with 2 tablespoons orange juice and 1 tablespoon lemon juice. Add garlic and salt. Mix well.
  2. Refrigerate up to 7 days.

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  1. Jen D on February 19, 2019 at 2:22 pm

    Is this supposed to be runny?

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