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Classic Aïoli

By Michael Schwartz From Moveable Feast Season 3, Ep.5
Scott Phillips

Yield: Makes about 3/4 cup

Serve the aïoli with the fideuà, or with any grilled seafood.


  • 1 large egg, at room temperature
  • 1 large egg yolk, at room temperature
  • 1 small clove garlic, minced
  • 1-1/4 tsp. fresh lemon juice
  • 3/4 tsp. Dijon mustard, such as Maille
  • Kosher salt
  • 1/2 cup vegetable oil
  • 1 Tbs. extra-virgin olive oil


  • Blend the egg, yolk, garlic, lemon juice, mustard, and 1/4 tsp. salt in a blender or food processor until well combined, about 10 seconds. With the machine running, slowly drizzle in the vegetable and olive oils until thick and emulsified, about 1 minute. Refrigerate until ready to serve.


Recipe adapted from Moveable Feast with Fine Cooking.


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