Caviar Aioli Toast Food

AIOLI FOR PEEKYTOE CRAB TOAST

Aioli for Peekytoe Crab Toast image

This aioli recipe adds garlicky flavor to chef Dan Kluger's Peekytoe Crab Toast.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Yield Makes about 1 1/2 cups

Number Of Ingredients 6

Ingredients

1 teaspoon Dijon mustard
1 clove garlic, grated
2 tablespoons freshly squeezed lemon juice
1 teaspoon coarse salt
1 large egg yolk
1 cup plus 2 tablespoons canola oil

Steps:

Place mustard, garlic, lemon juice, and salt in the bowl of a food processor; process to combine. Add egg and, with the motor running, slowly add olive oil until mixture is thickened and emulsified. Aioli can be stored in an airtight container, refrigerated, for up to 2 days.

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