Food & Cooking Recipes Appetizers Le Grand 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 November 29, 2018 Print Rate It Share Share Tweet Pin Email Photo: GENTL & HYERS Servings: 6 Yield: 1 cup aioli In the Provencal tradition, we served the aioli on a large plate and surrounded it with a colorful array of dipping items, such as celery, fingerling potatoes, hard-boiled eggs, and blue-crab claws. Use whatever is fresh in your local market. Ingredients 2 cloves garlic 3 large egg yolks Coarse salt ½ teaspoon Dijon mustard ¼ cup canola oil Juice of 1 lemon ½ cup extra-virgin olive oil 2 teaspoons cold water Directions Mince garlic in the bowl of a food processor fitted with the metal blade. Add egg yolks, a pinch of salt, and mustard; process to combine. With machine running, slowly pour in about half the canola oil through the feed tube, a few drops at a time. Stop to make sure the sauce is thickening, and scrape sides of the bowl with a rubber spatula. Add 4 teaspoons lemon juice. Resume processing; slowly pour in remaining canola oil and the olive oil. Season with salt and remaining lemon juice, and add the water; process 10 seconds more. If serving immediately, transfer to serving bowls. Cook's Notes Aioli can be stored in an airtight container in refrigerator up to 2 days. Rate it Print