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Under 30 Minutes

Grainy Mustard Aioli

This cold sauce fuses mayonnaise with mustard, resulting in a condiment that can be used with many dishes.

  • Prep:
  • Total Time:
  • Yield: Makes about 1 cup
Grainy Mustard Aioli

Source: Martha Stewart Living, December 2010


  • 1 tablespoon plus 1 teaspoon Dijon mustard
  • 1 large egg yolk
  • 2 teaspoons fresh lemon juice
  • Coarse salt and freshly ground pepper
  • 1/2 cup olive oil
  • 2 tablespoons grainy mustard
  • 2 teaspoons prepared horseradish
  • 1 tablespoon water, plus more if needed


  1. Whisk together Dijon mustard,
    egg yolk, lemon juice, 1/4 teaspoon
    salt, and 1/8 teaspoon
    pepper in a bowl. Pour in
    oil in a slow, steady stream,
    whisking constantly until
    emulsified and thick. Whisk
    in grainy mustard, horseradish,
    and water. (Thin with
    more water if too thick.)

Cook's Note

Food safety note: The egg in this recipe is not cooked.

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