GRAINY-MUSTARD AIOLI
This tangy aioli is the perfect complement to our Grilled Jumbo Shrimp and Linguica with Corn.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 2 cups
Number Of Ingredients 8
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.
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