Le Grand Aioli

By Martha Stewart (16,118 recipes)
Le Grand Aioli

Description

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.

Ingredients

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

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  • Yield
  • servings:6

Instructions

Read the preparation instructions at Martha Stewart


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