The Recipe
Le Grand Aioli
COOK TIME : a few secondsPREP TIME : a few seconds
From Martha Stewart
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Ingredients
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
- 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
DIRECTIONS
NUTRITION
| Calories | 0 | 0% | |
| Cholesterol | 0 | 0% | |
| Carbohydrates | 0 | 0% | |
| Fat | 0 | 0% | |
| Protein | 0 | 0% |
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