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Aioli - garlic dip

Recipe from: 3 june 2010

Ingredients 5
Time 5 mins
  • 4
    egg yolks
  • 8
    garlic, crushed
  • 1
  • 2
    lemon juice
  • 500
    extra virgin olive oil


10 mins
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.


Read more on: eggs

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