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Martha Stewart Living, June 2015

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Recipe Summary test

prep:
5 mins
total:
5 mins
Yield:
Makes 2 1/4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Puree tomatoes, egg and yolk, mustard, and basil in a food processor until smooth. With machine running, slowly add oil until combined. (If sauce is too thick, add water, 1 teaspoon at a time.) Season with salt. Aioli can be stored in refrigerator up to 2 days; whisk before using.

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