Mushroom Sage – Cranberry Aioli

What do you do with all of your turkey leftovers?  Make turkey sandwiches, of course!  This is perfect as a sandwich spread, dip for veggies, on meat & fish, dip French fries, over vegetables, or add to a slaw salad.


  • 1  Egg
  • 1t  Honey Dijon Mustard
  • 3/4 C  The Olive Grove’s Wild Mushroom & Sage Olive Oil
  • 1/4 C  The Olive Grove’s Garlic Olive Oil
  • 1/8 C  The Olive Grove’s Cranberry Pear Balsamic Vinegar
  • Salt to taste


In the bowl of a food processor, add egg and mustard and process until evenly combined, about 10 seconds.  With the motor still running, slowly add in both olive oils, then balsamic until completely combined.  Season with salt, and pulse until mixed through.  Stop and scrape down the sides of the bowl, then pulse until all ingredients are evenly incorporated.  Let sit for at least 30 minutes before using.  Refrigerate covered up to 3 days.

Makes about 2 cups.