4-Year Flagship Aioli

A delicious aioli to serve with vegetables or meat, or to use as a sandwich spread.Jump To Recipe

Tips For The Best 4-Year Flagship Aioli

Beecher's Extra Aged Flagship cheese ages for at least two years longer than our Flagship, giving it an intense flavor, extra sweetness, and lots of tyrosine crystals (the crunchy bits found in well-aged cheeses like Parmigiano-Reggiano).

How To Make 4-Year Flagship Aioli

If you can't get your hands on the cheese, you can substitute high-quality, extra-sharp Cheddar.  If your food processor comes with a small work bowl attachment, use it. If your food processor is larger than 8 cups and you don't have a small work bowl attachment, double the recipe to ensure you have enough volume to create an emulsion.

PRO TIP: If you're using this to accompany meat and can find fresh horseradish, add 1 to 2 finely minced teaspoons to the recipe.

4-Year Flagship Aioli on vegetables

Serve & Store

Store in an airtight container in the refrigerator for up to 1 week.


Prep Time: 30 minutes
Cook Time: 0 minutes
Total Time: 30 minutes
Serves: Yields 1-1/2 cups

Beecher's Product used

4-Year Aged Flagship Cheese

Triangle of Beecher's 2019 ACS Award Winning Flagship Extra Aged Cheese
The first wheel of Flagship, Beecher’s signature cheese, was handcrafted just as Beecher’s Handmade Cheese opened its doors in Seattle’s historic Pike Place Market in November of 2003. Now, Flagship proves it’s age-worthy in this four-year version. Richer and nuttier than its younger counterpart, with a tangy finish. Delivered in one triangle cut piece weighing approximately 7 ounces.


2 egg yolks

1 tablespoon lemon juice

1 teaspoon Dijon mustard

1/2 teaspoon kosher salt

1 cup expeller-pressed safflower oil

2 tablespoons water

3 cloves Roasted Garlic, smashed into a paste

1 teaspoon Tabasco

3/8 teaspoon black pepper

1/3 pound Beecher's 4-Year Extra Aged Flagship cheese, crumbled (about 1 1/2 cups)


1. Place the yolks, lemon juice, mustard, and salt in a food processor and process to combine, scraping down the sides and bottom of the bowl as necessary.

2. With the processor running, very slowly stream in the first 2 to 4 tablespoons of oil. If done correctly, the oil and other ingredients should create an emulsion that appears thicker.

3. Allow the processor to run for 1 minute before slowly streaming in the remaining oil and water, processing until fully combined and thickened like mayonnaise.

4. Add the remaining ingredients and pulse until just combined but not pureed, leaving visible bits of cheese for texture. (Add more water, as needed, to achieve the desired texture.)

Enjoy making and devouring this recipe, and find many more like in Kurt Dammeier's Pure Food Cookbook.

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