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Perfect Aioli

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Made with a mortar and pestle or whisked in a bowl, this mayonnaise is rich, garlicky, perfect. Try with: seafood, vegetables, a steak sandwich.

Source: Martha Stewart Living, June 2012
Total Time Prep Yield

Ingredients

Directions

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.

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