New This Month

Easy Aioli


Serve with our Provencal Seafood Pie.

  • Yield: Makes about 1 cup

Photography: Dana Gallagher

Source: Martha Stewart Living, October 2005


  • 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


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

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