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Ingredients:
13/1250 Quart(s) lemon juice
1/4 Quart(s) light olive oil
2 yolk egg
4 Pound(s) garlic
Directions: In a medium bowl, beat eggs well with a wire whisk. Stir in garlic. Gradually add oil in a thin stream, beating constantly until light and creamy. Season with salt and pepper. Stir in lemon juice. Refrigerate

Comments: Great with fish. Makes 1,5 cup for 6 servings
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