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Photo by Alex Lau, food styling by Chris Morocco

Let this recipe be the excuse you need to dip all your farm-fresh foods into garlicky mayonnaise.

Ingredients

4 servings

2

large egg yolks

1

tsp. Dijon mustard

1

garlic clove, finely grated

Pinch of kosher salt

¾

cup extra-virgin olive oil

2

Tbsp. fresh lemon juice

2

lb. vegetables (such as blanched long beans, wax beans, and/or sugar snap peas; sliced cucumbers; cherry tomatoes; radishes; and/or boiled fingerling potatoes)

lb. protein (such as sliced ham, cooked shrimp, and/or boiled eggs)

Preparation

  1. Combine egg yolks, mustard, garlic, and a pinch of salt in a medium bowl set on top of a kitchen towel laid across a small heavy pot (this setup will anchor the bowl while you whisk so you have a free hand for pouring). Whisking constantly, add oil to egg mixture, starting with just a few drops and gradually increasing amount to a fine steady stream. Stop adding if there is any unincorporated oil in the bowl; going slow is key. Keep whisking until emulsified, then whisk in lemon juice. Taste and season aioli with more salt if needed. Serve with vegetables and proteins of choice.

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  • Pretty good but I thought there was a bit too much oil for the amount of lemon juice in here? Maybe I did something wrong but I followed instructions to a tee. After tasting I added some red wine vinegar to balance it out and another clove of garlic for some extra flavor.

    • Anonymous

    • Indianapolis, IN

    • 9/20/2019

  • Time for you to get with the stick blender method for making mayo/aioli/aioli! No more faffing about with oil drips and elbow grease!

    • elyss

    • UK

    • 5/27/2019