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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: Beat eggs until very thick and lemon colored. Beat in mashed garlic and
salt. Beating constantly, add olive oil VERY SLOWLY, literally drop by
drop. After about half the oil has been added and the mixture is
thickening, add vinegar and lemon juice. Then continue adding olive oil
slowly, beating until a thick emulsion is formed.
Aioli may be used as a garlicky alternative to mayonnaise, but is
delicious on its own as a sauce or dip for seafood or vegetables.
| Ingredients:
4 Garlic cloves, mashed
2 Egg yolks
1/8 Teaspoon(s) Salt
1 Cup(s) Olive oil
1 Teaspoon(s) Vinegar
1 Teaspoon(s) Fresh lemon juice |
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