Aioli (Martha Stewart) Recipe

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Servings: 1


  • 1 x egg
  • 4 x garlic cloves peeled, and finely minced
  • 1 tsp freshly-squeezed lemon juice
  • 2 tsp white-wine vinegar
  • 1 c. extra-virgin extra virgin olive oil Coarse salt to taste Freshly-grnd black pepper to taste


  1. Combine the egg, garlic, lemon juice, and vinegar in the bowl of a food processor. Process for 10 seconds. With machine running, add in oil one drop at a time through feed tube till mix emulsifies. Slowly add in remaining oil in a steady stream. Season with salt and pepper.
  2. This recipe yields about 2 c..
  3. Comments: Raw Large eggs shouldn't be used in food prepared for pregnant women, babies, young children, the elderly, or possibly anyone whose health is compromised.
  4. Yield: 2 c.


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