AIOLI
Make this for our Baby Artichokes With Olives en Papillote.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 1 cup
Number Of Ingredients 7
Steps:
- Process yolks, garlic, and mustard in a food processor until combined. With machine running, gradually add safflower oil, drop by drop, until emulsified. Add olive oil in a slow, steady stream until a thick mayonnaise forms. Season with salt and pepper. Mix in lemon juice and 2 teaspoons cold water. Transfer to a bowl. Serve at room temperature; do not leave unrefrigerated longer than 1 hour. Aioli can be refrigerated, covered, up to 2 days.
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