Kitchen Tested
  • Yield 16 servings

A lemony-garlicky mayonnaise (aioli) is a great dipping sauce for raw vegetables.

Mark Boughton Photography / styling: Teresa Blackburn


3 -- pasteurized egg yolks
1 cup extra-virgin olive oil, divided
3 -- garlic cloves, minced
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1/2 teaspoon salt
-- Coarsely ground pepper
2 pounds fresh raw vegetables (asparagus, carrots, broccoli)


  1. Place egg yolks in a blender; process until smooth. Gradually add olive oil, processing until thick and smooth. Add garlic, mustard, lemon juice, salt and pepper; process. Chill and serve with vegetables. Makes 1 cup.

Recipe by Jeanette Hurt.