Aioli – garlic dip

serving Prep: 5 mins, Cooking: 10 mins
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A savoury garlic dip best served with crudités.

By Food24 June 03 2010
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Ingredients (5)

4 eggs — just the yolks
8 cloves garlic — cloves, crushed
1 tsp salt
2 Tbs lemon juice
500 ml olive oil — extra virgin
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Method:

Put the egg yolks, the garlic, the salt and half of the lemon juice in a food processor (you can also use a mortar and pestle if you’re feeling particularly French when you make it) and process it until it is light and creamy.

Mortar and pestle way: add the oil, drop by drop from the tip of a teaspoon, whisking it constantly until it begins to thicken and then start to add the oil in a very thin stream, whisking constantly.

Processor way: pour the oil in a very thin stream with the motor running.

Check and correct the seasoning ,add the rest of the lemon juice.
 
It can stay in a sealed container for about 2 ½ weeks.



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