Ingredients

The following ingredients have 4 Servings
  • 2 jalapeño peppers (destemmed and quartered)
  • 2 cloves garlic
  • 1 cup spinach leaves
  • 1 cup arugula leaves
  • 1/2 cup olive oil
  • 1/2 cup canola oil
  • 1/4 cup mayonnaise
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 cup olive oil
  • 1/2 cup canola oil

Instruction

  • Place the jalapeño pepper and garlic in a blender and process until minced.
  • Add the spinach and arugula leaves, along with the mayonnaise, lemon juice, lemon zest, Dijon mustard, and salt. Blend until smooth.
  • Once smooth, keep the blender running and slowly add the olive oil and canola oil. Continue to blend until the oils are incorporated into the aioli.
  • Use immediately, or for best flavor refrigerate for 3 to 6 hours prior to use to allow the flavors (and spiciness) to meld.