Note: The egg yolks in this recipe are not fully cooked. It should not be prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.
- Yield: Makes about 1 cup
Source: Martha Stewart Living, January 2006
- 2 large egg yolks
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- 1/3 cup safflower or canola oil
- 1/2 cup extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 1 teaspoon fresh lemon juice
Process yolks, garlic, and mustard in a food processor until combined. With machine running, gradually add safflower oil, drop by drop, until emulsified. Add olive oil in a slow, steady stream until a thick mayonnaise forms. Season with salt and pepper. Mix in lemon juice and 2 teaspoons cold water. Transfer to a bowl. Serve at room temperature; do not leave unrefrigerated longer than 1 hour. Aioli can be refrigerated, covered, up to 2 days.