Herbed aioli

Serve this dip with savory dishes.

A plate full of vegetables is a lot less intimidating to kids if it’s served with dip, says Marissa Lippert, RD, a New York City-based nutritionist and owner of Nourish Baby, a food-delivery service for parents and newborns. This chive-based version is simple and versatile. Serve it with potatoes, vegetables, or meat.

Makes: 3/4 cup

Prep time: 5 minutes

This recipe is part of our meal prep series. Click here for full plan.

Photo: Getty Images


1 egg yolk
½ teaspoon lemon juice
1 teaspoon minced chives
1 teaspoon chopped tarragon or basil (optional)
1/8 teaspoon grated garlic
Salt and pepper to taste
½ cup grapeseed oil



In a food processor, combine egg yolk, lemon juice, chives, tarragon or basil (if using), garlic, salt, and pepper. While mixing, slowly drizzle in grapeseed oil to emulsify aioli. Store in an airtight container in the refrigerator for up to 1 week.