Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Perfect Aioli 3.3 (16) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on April 20, 2021 Print Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 20 mins Yield: Makes 1 1/2 cups Made with a mortar and pestle or whisked in a bowl, this mayonnaise is rich, garlicky, perfect. Try with: seafood, vegetables, a steak sandwich. Ingredients 2 garlic cloves Coarse salt 2 large egg yolks, room temperature 1 tablespoon fresh lemon juice 1 tablespoon water 1 ¾ cups extra-virgin olive oil, divided Directions Chop garlic, and add a pinch of salt. Mash into a paste with a knife's flat side or a mortar and pestle. Whisk egg yolks with 1/2 teaspoon salt in a bowl. Slowly add lemon juice and water, and whisk until thoroughly blended. Add about 1/4 cup oil, drop by drop, whisking until emulsified. Gently whisk in remaining oil in a steady trickle. Stir in garlic. Cook's Notes To store, refrigerate, covered, up to 2 days. If aioli separates, whisk 1 egg yolk with 1 tablespoon tepid water in a bowl. Gradually whisk in aioli until combined. Whisk in 1/4 cup oil. Print