Grainy-Mustard Aioli

  • Yield: Makes about 2 cups
Grainy-Mustard Aioli

Source: Martha Stewart Living, June 2007


  • 2 small garlic cloves
  • Coarse salt
  • 2 large egg yolks, room temperature
  • 1 1/2 teaspoons grainy Dijon mustard
  • 1/2 cup canola oil
  • 3 tablespoons water, plus about 3 teaspoons, room temperature
  • 3/4 cup extra-virgin olive oil
  • 2 teaspoons fresh lemon juice


  1. Using the side of a chef's knife, mash garlic and 1/8 teaspoon salt into a paste.

  2. Pulse egg yolks and mustard in a food processor. With machine running, add enough canola oil, drop by drop, until mixture begins to emulsify (about 1/3 of the canola oil). Add remaining canola oil in a very thin, steady stream; as mixture thickens, add 1 tablespoon water. Continue blending, and add olive oil (and as much water as needed to create a smooth, light consistency). Transfer to a bowl. Stir in garlic paste, lemon juice, and salt.

Cook's Notes

Aioli can be refrigerated, covered, up to 1 day.


Be the first to comment!

Related Topics