Harissa Aioli

Harissa Aioli


8 egg yolks

2 tbsp Dijon mustard

3 tbsp garlic, minced

½ cup lemon juice

½ cup Mustapha’s Harissa

Ground cumin

Kosher salt

Freshly ground black pepper

1 gal Mustapha’s Extra Virgin Olive Oil


1. Combine all ingredients, except oil, in food processor. Process on high for 1 minute, until thick.
2. While motor is running, slowly add olive oil in a thin stream. Continue to add until entirely emulsified.
3. Scrape down the sides at least 1 or 2 times.
4. Adjust consistency with water or lemon juice, and adjust seasoning if needed.
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