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Aïoli

Cooks' Note

The eggs in this dish are not fully cooked; it should not be prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.

Recipe information

  • Yield

    Makes about 1 cup

Ingredients

2 large egg yolks
3 small garlic cloves
Coarse salt
1/2 teaspoon Dijon mustard
1/2 cup olive oil
1/2 cup plus 2 tablespoons extra-virgin olive oil

Preparation

  1. Process the egg yolks, garlic, a pinch of salt, and mustard in a food processor until smooth. With the processor running, slowly add the oils, drop by drop at first and then in a slow, steady stream, until emulsified. Season with salt.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsSauceCondimentFrenchEuropeanGarlicRoot VegetableVegetableVegetarianGluten FreeDairy FreeKetoNut Free5 Ingredients or FewerQuickNo-CookFood ProcessorCookbooks
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