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Epicurious

Roasted Garlic Aïoli

You can make this garlic mayonnaise with a mortar and pestle or a food processor—we’ve provided directions for each method. Store in an airtight container in the refrigerator up to 3 days.

Cooks' Note

Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.

Recipe information

  • Yield

    makes about 1 cup

Ingredients

1 bulb whole Roasted Garlic (page 200), cloves removed
1/2 teaspoon coarse salt
3 large egg yolks
1/2 teaspoon Dijon mustard
3/4 cup olive oil
1 tablespoon fresh lemon juice

Preparation

  1. With a mortar and pestle: In a large mortar, mash the garlic cloves and salt with a pestle until combined. Add the egg yolks; stir until combined. Stir in the mustard. Pour in the oil a few drops at a time, stirring until emulsified. Stir in the lemon juice. With a food processor: Process the garlic cloves, salt, egg yolks, and mustard until combined, about 5 seconds. With the machine running, pour in 1/4 cup oil in a slow, steady stream; process until the mixture is slightly thickened, about 10 seconds. With the machine still running, pour in the remaining 1/2 cup oil in a slow, steady stream; process until the mixture is thick. Stir in the lemon juice.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsSauceCondimentFrenchEuropeanGarlicRoot VegetableVegetableLemonCitrusFruitDairy FreeGluten FreeNut FreeVegetarianKetoQuickEasy5 Ingredients or FewerNo-CookFood ProcessorCookbooks
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