You are here: Home » Recipes » Aioli Aioli Kitchen Tested Yield 16 servings A lemony-garlicky mayonnaise (aioli) is a great dipping sauce for raw vegetables. Mark Boughton Photography / styling: Teresa Blackburn PrintEmail Ingredients 3 -- pasteurized egg yolks1 cup extra-virgin olive oil, divided3 -- garlic cloves, minced1 teaspoon Dijon mustard1 teaspoon lemon juice1/2 teaspoon salt -- Coarsely ground pepper2 pounds fresh raw vegetables (asparagus, carrots, broccoli) Instructions 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.