Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Roasted-Garlic Aioli Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 1 cup You can make this garlic mayonnaise with a mortar and pestle or a food processor--weve provided directions for each method. Ingredients Whole Roasted Garlic, 1 bulb, cloves removed ½ teaspoon coarse salt 3 large egg yolks ½ teaspoon Dijon mustard ¾ cup olive oil 1 teaspoon coarse salt 1 tablespoon fresh lemon juice Directions With a mortar and pestle In a large mortar, mash garlic cloves and salt with a pestle until combined. Add egg yolks; stir until combined. Stir in mustard. Pour in oil a few drops at a time, stirring until emulsified. Stir in lemon juice. With a food processor Process garlic cloves, salt, egg yolks, and mustard until combined, about 5 seconds. With machine running, pour in 1/4 cup oil in a slow, steady stream; process until mixture is slightly thickened, about 10 seconds. With machine still running, pour in remaining 1/2 cup oil in a slow, steady stream; process until mixture is thick. Stir in lemon juice. Cook's Notes Store in an airtight container in the refrigerator up to three days. Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised. Rate it Print