Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Five Napkin Burger Aioli 3.1 (14) 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 September 28, 2016 Print Rate It Share Share Tweet Pin Email Yield: 1 cup Use this aioli to make chef Andy D'Amico's incredible Five Napkin Burger. Ingredients ⅔ cup olive oil ⅓ cup extra-virgin olive oil 1 sprig fresh rosemary 3 cloves garlic Coarse salt 2 large egg yolks 1 teaspoon freshly squeezed lemon juice Directions Place both oils in a small saucepan with rosemary. Bring to a simmer over medium heat. Immediately remove from heat and let stand overnight; strain, discarding solids. Coarsely chop garlic, and gather into a pile; sprinkle with a pinch of salt. Place flat side of knife blade on top of garlic, with sharp side of blade away from you; press down firmly while pulling knife toward you to create a paste; set aside. In a medium nonreactive bowl, whisk egg yolk until light in color. Whisk in garlic paste and whisk in infused oil in a slow, steady stream until emulsified. As the sauce thickens, add 1 teaspoon water, 1/4 teaspoon at a time, to thin out. Whisk in lemon juice; season with 1/4 teaspoon salt. Keep refrigerated until ready to use. Cook's Notes Note: Raw eggs should not be used in food prepared for pregnant women, babies, young children, or anyone whose health is compromised. Rate it Print