Curtis Stone’s Aoli

by Rachael Ray Show Staff 9:00 AM, April 16, 2015


Aired April 16, 2015

Serves 2 cups

2 small garlic cloves

2 tablespoons Dijon mustard

1/4 cup fresh lemon juice

2 large egg yolks

1 cup grapeseed oil

1/2 cup olive oil (not extra-virgin)
Kosher salt


In a food processor, combine the garlic, Dijon, lemon juice and egg yolks and process until smooth.

With the motor running, slowly add the oils, processing until the mixture is emulsified and creamy. Add enough water to thin the aïoli to the desired consistency. Season to taste with salt.

This garlicky mayonnaise is a lively traditional Provençal condiment that can be dolloped on burgers, spread on sliced baguettes for sandwiches, served with grilled vegetables or crispy potatoes—the list goes on. Aïoli will keep for up to 5 days, covered, and refrigerated.

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