Best Grainy Mustard Aioli Recipes

Grainy Mustard Aioli image

Provided by Martha Stewart

Time 10m

Yield Makes about 1 cup

Number Of Ingredients 8

1 tablespoon plus 1 teaspoon Dijon mustard
1 large egg yolk
2 teaspoons fresh lemon juice
Coarse salt and freshly ground pepper
1/2 cup olive oil
2 tablespoons grainy mustard
2 teaspoons prepared horseradish
1 tablespoon water, plus more if needed

Steps:

Whisk together Dijon mustard,egg yolk, lemon juice, 1/4 teaspoonsalt, and 1/8 teaspoonpepper in a bowl. Pour inoil in a slow, steady stream,whisking constantly untilemulsified and thick. Whiskin grainy mustard, horseradish,and water. (Thin withmore water if too thick.)

Rainbow Fries with Grainy Mustard Aioli image

Provided by Ayesha Curry

Categories side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 10

3/4 cup mayonnaise
3 tablespoons grainy mustard
1 small clove garlic, grated
Freshly ground black pepper
4 purple carrots (about 8 ounces), halved and quartered lengthwise
2 medium russet potatoes, cut into 1/4-inch-thick fries
2 medium sweet potatoes, cut into 1/4-inch-thick fries
3 tablespoons extra-virgin olive oil
1/2 teaspoon granulated garlic
Kosher salt and freshly ground black pepper

Steps:

Place a baking sheet on the middle rack of the oven, and preheat to 450 degrees F.
For the aioli: In a small bowl, stir together the mayonnaise, mustard, garlic and a generous grinding of black pepper. Refrigerate while you make the fries.
For the fries: In a large bowl, toss the carrots, russet potatoes and sweet potatoes with the olive oil, granulated garlic, 1 teaspoon salt and several grinds of black pepper. Divide between the preheated baking sheets. Bake until crisp and golden, rotating the baking sheets from top to bottom and tossing the fries once halfway through, 18 to 20 minutes.
Transfer the fries to a serving plate and serve with the aioli.

Grainy-Mustard Aioli image

Provided by Martha Stewart

Yield Makes about 2 cups

Number Of Ingredients 8

2 small garlic cloves
Coarse salt
2 large egg yolks, room temperature
1 1/2 teaspoons grainy Dijon mustard
1/2 cup canola oil
3 tablespoons water, plus about 3 teaspoons, room temperature
3/4 cup extra-virgin olive oil
2 teaspoons fresh lemon juice

Steps:

Using the side of a chef's knife, mash garlic and 1/8 teaspoon salt into a paste.
Pulse egg yolks and mustard in a food processor. With machine running, add enough canola oil, drop by drop, until mixture begins to emulsify (about 1/3 of the canola oil). Add remaining canola oil in a very thin, steady stream; as mixture thickens, add 1 tablespoon water. Continue blending, and add olive oil (and as much water as needed to create a smooth, light consistency). Transfer to a bowl. Stir in garlic paste, lemon juice, and salt.