Food & Cooking Recipes Quick & Easy Recipes Herbed 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 versatile condiment can be made up to a day in advance and refrigerated until serving. Ingredients 1 tablespoon freshly squeezed lemon juice 1 tablespoon Champagne or sherry vinegar 2 cloves garlic ½ teaspoon paprika 1 large whole egg 1 large egg yolk 1 cup vegetable oil ¼ cup loosely packed tarragon, coarsely chopped 1 ½ teaspoons coarse salt Pinch of freshly ground pepper ½ cup extra-virgin olive oil Directions Combine lemon juice, vinegar, garlic, paprika, egg, and egg yolk in the bowl of a food processor. Process just until ingredients are blended. With processor running, slowly drizzle vegetable oil into mixture (it should begin to come together like mayonnaise). Add tarragon; season with salt and pepper. Slowly drizzle olive oil into processor. Chill for 30 minutes, and serve. Cook's Notes Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised. Rate it Print