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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.

  • Servings: 6
Le Grand Aioli

Photography: GENTL & HYERS

Source: Annual Recipes 2003


  • 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


  1. 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.

  2. 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.

Cook's Note

Aioli can be stored in an airtight container in refrigerator up to 2 days.

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