Serves: 5
Total Calories: 389
Yield: 1 Cups
1. Place the garlic cloves in the blender along with the egg yolks, lemon juice, and salt. Process on low until smooth. Stop the machine and scrape the sides of the container with a rubber spatula, if necessary, to make sure all the ingredients are processed.
2. With the blender running, slowly drizzle in the oil. This must be done slowly or the mayonnaise will separate. Continue processing until the mayonnaise thickens. Use immediately or store in a covered jar in the refrigerator for up to 3 days.
*Although organic eggs are safer than industrially farmed eggs, all raw eggs carry the danger of salmonella. Therefore, do not serve recipes with raw eggs to the elderly, to the very young, or to persons with weak immune systems.
This Aioli recipe is from the For the Love of Garlic Cookbook. Download this Cookbook today.
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