1 large whole egg
1 Tablespoon rice vinegar
1 Tablespoon dry mustard powder
1 cup canola oil
beet powder/dust (dehydrated beets, pulverized into powder)
salt, to taste
pepper, to taste
Aioli can be made either by hand, or in a food processor or blender. Neither one is particularly faster, unless you are making large batches, which would take much longer by hand. Either way, mix together the egg, vinegar, and mustard together well. Slowly stream in the oil in a thin, steady stream, whisking or mixing constantly. Add beet powder to achieve desired shade of pink. Season with salt and pepper to taste.
Note: For a garlic-flavored beet aioli, add minced garlic in the beginning.
Pictured here on the right, it makes a great condiment for bread or vegetables. A beautiful, natural color, especially for Valentine's Day.
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