Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Grainy-Mustard 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: 2 cups This tangy aioli is the perfect complement to our Grilled Jumbo Shrimp and Linguica with Corn. Ingredients 2 small garlic cloves Coarse salt 2 large egg yolks, room temperature 1 ½ teaspoons grainy Dijon mustard ½ cup canola oil 3 tablespoons water, plus about 3 teaspoons, room temperature ¾ cup extra-virgin olive oil 2 teaspoons fresh lemon juice Directions Using the side of a chef's knife, mash garlic and 1/8 teaspoon salt into a paste. Pulse egg yolks and mustard in a food processor. With machine running, add enough canola oil, drop by drop, until mixture begins to emulsify (about 1/3 of the canola oil). Add remaining canola oil in a very thin, steady stream; as mixture thickens, add 1 tablespoon water. Continue blending, and add olive oil (and as much water as needed to create a smooth, light consistency). Transfer to a bowl. Stir in garlic paste, lemon juice, and salt. Cook's Notes The eggs in this recipe are not cooked. It should not be prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised. Rate it Print