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French   -   Morter And Pestle Aioli (Garlic Mayonaise)   adapted from Pedaling Through Provence by Sarah Leah Chase

  • 8 Cloves Garlic -- Peeled
  • 1 Teaspoon Salt
  • 2 Large Egg Yolks
  • 2 Cups Extra Virgin Olive Oil
  • 2 Tablespoons Lemon Juice
Directions In large morter, pound garlic and salt to cream paste; add egg yolks and stir briskly; drizzle in olive oil, stirring constantly; should make an emulsion; add lemon juice; serve within the hour, otherwise store for up to 2 days in refrigerator.
Serves 6
Time to Make 0:00

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