Easy Aioli

1 Ratings
  • 5 1
  • 4 0
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Serve with our Provencal Seafood Pie.

Martha Stewart Living, October 2005

Gallery

Credit: Dana Gallagher

Recipe Summary

Yield:
Makes about 1 cup
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Ingredients

Directions

  • Process egg yolks, garlic, a pinch of salt, and mustard in a food processor until smooth. With processor running, slowly add oils, drop by drop at first and then in a slow, steady stream, until emulsified. Season with salt.

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Reviews (1)

1 Ratings
  • 5 1
  • 4 0
  • 3 0
  • 2 0
  • 1 0
Martha Stewart Member
07/12/2013
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