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Aioli is a rich mayonnaise, but so much better than store bought. Most Mediterranean cultures have a version, but the Spanish and French Provencal are the most well-known. Olive oil gives this aioli a richer fruitier taste. You can use safflower oil to neutralize the flavor.
Prep Time: 00:30
Cook Time: 00:00
2 Egg yolks
2 teaspoons crushed, fresh garlic
1 tablespoon lemon juice
1 1/2 teaspoons good sea salt
1 cup ah love olive oil
1Place the first 4 ingredients in a blender or food processor. Pulse until combined. Begin adding olive oil drop by drop. Once it begins to thicken, add in a slow stream until all oil is added and the mixture is thich and creamy.
Play with infused olive oils to enhance the flavor of your aioli. Lemon Olive Oil (use on cold poached fish)
Basil Olive Oil (great on vegetables)
Rosemary Olive Oil (for a cold lamb sandwich with fresh tomatoes)
Truffle Olive Oil (for potato salad - yum!)
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