LE GRAND AIOLI

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Le Grand Aioli image

In the Provencal tradition, we served the aioli on a large plate and surrounded it with a colorful array of dipping items, such as celery, fingerling potatoes, hard-boiled eggs, and blue-crab claws. Use whatever is fresh in your local market.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes about 1 cup aioli

Number Of Ingredients 8

2 cloves garlic
3 large egg yolks
Coarse salt
1/2 teaspoon Dijon mustard
1/4 cup canola oil
Juice of 1 lemon
1/2 cup extra-virgin olive oil
2 teaspoons cold water

Steps:

  • Mince garlic in the bowl of a food processor fitted with the metal blade. Add egg yolks, a pinch of salt, and mustard; process to combine. With machine running, slowly pour in about half the canola oil through the feed tube, a few drops at a time. Stop to make sure the sauce is thickening, and scrape sides of the bowl with a rubber spatula.
  • Add 4 teaspoons lemon juice. Resume processing; slowly pour in remaining canola oil and the olive oil. Season with salt and remaining lemon juice, and add the water; process 10 seconds more. If serving immediately, transfer to serving bowls.

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