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Herbed Aioli

This condiment can be made up to a day in advance and refrigerated until serving.

  • Yield: Makes 2 cups
Herbed Aioli

Source: Martha Stewart Living Special Issues, 2007


  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon Champagne or sherry vinegar
  • 2 cloves garlic
  • 1/2 teaspoon paprika
  • 1 large whole egg
  • 1 large egg yolk
  • 1 cup vegetable oil
  • 1/4 cup loosely packed tarragon, coarsely chopped
  • 1 1/2 teaspoons coarse salt
  • Pinch of freshly ground pepper
  • 1/2 cup extra-virgin olive oil


  1. Combine lemon juice, vinegar, garlic, paprika, egg, and egg yolk in the bowl of a food processor. Process just until ingredients are blended.

  2. With processor running, slowly drizzle vegetable oil into mixture (it should begin to come together like mayonnaise). Add tarragon; season with salt and pepper. Slowly drizzle olive oil into processor. Chill for 30 minutes, and serve.


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