Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Aioli 3.7 (3) Add your rating & 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: 1 cup Make this for our Baby Artichokes With Olives en Papillote. Ingredients 2 large egg yolks 1 clove garlic, minced 1 teaspoon Dijon mustard ⅓ cup safflower or canola oil ½ cup extra-virgin olive oil Coarse salt and freshly ground pepper 1 teaspoon fresh lemon juice Directions Process yolks, garlic, and mustard in a food processor until combined. With machine running, gradually add safflower oil, drop by drop, until emulsified. Add olive oil in a slow, steady stream until a thick mayonnaise forms. Season with salt and pepper. Mix in lemon juice and 2 teaspoons cold water. Transfer to a bowl. Serve at room temperature; do not leave unrefrigerated longer than 1 hour. Aioli can be refrigerated, covered, up to 2 days. Cook's Notes Note: The egg yolks in this recipe are not fully cooked. It should not be prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised. Rate it Print