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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

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 Notes

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

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