Le Grand Aioli
In the Provencal tradition, we served the aioli on a large plate and surrounded it with a colorful array of dipping items, such as celery, fingerling potatoes, hard-boiled eggs, and blue-crab claws.
- 2 cloves garlic
- 3 large egg yolks
- Coarse salt
- 1/2 teaspoon Dijon mustard
- 1/4 cup canola oil
- Juice of 1 lemon
- 1/2 cup extra-virgin olive oil
- 2 teaspoons cold water
Mince garlic in the bowl of a food processor fitted with the metal blade. Add egg yolks, a pinch of salt, and mustard; process to combine. With machine running, slowly pour in about half the canola oil through the feed tube, a few drops at a time. Stop to make sure the sauce is thickening, and scrape sides of the bowl with a rubber spatula.
Add 4 teaspoons lemon juice. Resume processing; slowly pour in remaining canola oil and the olive oil. Season with salt and remaining lemon juice, and add the water; process 10 seconds more. If serving immediately, transfer to serving bowls.