- Skill Level: Moderate
- Cost: Inexpensive
- Favorited: 2 Times
Can be made ahead of time.
In a food processor, pulse together the egg yolks, 1 teaspoon warm water, the mustard, and lemon juice.
With the blade running, drizzle in the oil in a medium stream. If the mixture becomes too thick before all of the oil has been incorporated, add a drop or two of warm water to loosen the mixture, then continue with the remaining oil. Season with salt and pepper and store, refrigerated, in a covered plastic or noncorrosive metal container.
To make aioli, add 6 garlic cloves, chopped, along with the egg yolks. Season with coarse black pepper.
Nutritional information is based on a serving size of 1 tablespoon and on 1 teaspoon added salt for the mayonnaise.