Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Perfect Aioli 3.3 (16) Add your rating & 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 April 20, 2021 Print Rate It 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. Rate it Print