Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Classic 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 June 30, 2019 Print Rate It Share Share Tweet Pin Email Yield: 2 cups Aioli is an emulsified sauce, meaning that liquids that don't usually combine -- such as oil and water or, in this case, oil, lemon juice, and vinegar -- are blended together. Ingredients 1 egg 4 cloves garlic, peeled and finely chopped 1 teaspoon freshly squeezed lemon juice 2 teaspoons white-wine vinegar 1 cup extra-virgin olive oil Coarse salt and freshly ground pepper Directions Combine egg, garlic, lemon juice, and vinegar in the bowl of a food processor. Process for 10 seconds. With machine running, add oil one drop at a time through feed tube until mixture emulsifies. Slowly add remaining oil in a steady stream. Season with salt and pepper. Cook's Notes This recipe for aioli contains raw egg, which should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised. Cook's Notes The key to preventing the sauce from separating is to have all the ingredients at room temperature. Be sure to use the freshest eggs and the plumpest, least blemished garlic you can find. Rate it Print