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Yankee Plus Dec 2015


by in Jun 2004
9 votes, 3.11 avg. rating (63% score)
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Total Time: 10

This Catalan-style garlic sauce is great for summer days because it contains no eggs, so it can't go bad in the heat.

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  • 4 large cloves garlic, peeled
  • 1 teaspoon sea salt
  • 1/2 cup extra-virgin olive oil, divided
  • Juice of 1/4 lemon


If you have a mortar and pestle, crush the garlic and salt until you have a fine paste. Otherwise, use a small food processor to blend these two ingredients. Transfer garlic to a nonreactive bowl. Slowly drizzle in 1/4 cup of the oil, whisking constantly to form an emulsion. Whisk in lemon juice, then slowly drizzle in remaining oil, whisking constantly.
Updated Friday, June 11th, 2004

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One Response to Aioli

  1. Anonymous September 28, 2006 at 7:25 pm #

    This was one of my beloved George Roe II favorite dishes I made for him, I added extra extra-virgin olive oil and mixed it with angel hair pasta YUMMO.

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