New This Month

Roasted-Garlic Aioli

You can make this garlic mayonnaise with a mortar and pestle or a food processor--weve provided directions for each method.

  • Yield: Makes about 1 cup

Source: Martha Stewart Living, February 2004

Ingredients

  • Whole Roasted Garlic, 1 bulb, cloves removed
  • 1/2 teaspoon coarse salt
  • 3 large egg yolks
  • 1/2 teaspoon Dijon mustard
  • 3/4 cup olive oil
  • 1 teaspoon coarse salt
  • 1 tablespoon fresh lemon juice

Directions

With a mortar and pestle

  1. In a large mortar, mash garlic cloves and salt with a pestle until combined. Add egg yolks; stir until combined. Stir in mustard. Pour in oil a few drops at a time, stirring until emulsified. Stir in lemon juice.

With a food processor

  1. Process garlic cloves, salt, egg yolks, and mustard until combined, about 5 seconds. With machine running, pour in 1/4 cup oil in a slow, steady stream; process until mixture is slightly thickened, about 10 seconds. With machine still running, pour in remaining 1/2 cup oil in a slow, steady stream; process until mixture is thick. Stir in lemon juice.

Cook's Notes

Store in an airtight container in the refrigerator up to three days. Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.

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