Aioli

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  • Servings: MAKES ABOUT 1 CUP
KEY: French, Sauces & Condiments, Basic/Easy, Fast, No-Cook

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Ingredients

  • 4 garlic cloves, minced
  • Kosher salt
  • 2 egg yolks
  • 1 1/2 tablespoons fresh lemon juice
  • Pinch of saffron threads (optional)
  • 1 cup olive oil
  • Cayenne pepper

How to make this recipe

  1. Using the flat side of a chef's knife, crush the garlic and 1/2 teaspoon salt to a paste. Transfer to a bowl with the egg yolks, lemon juice and saffron and whisk to blend. Slowly whisk in the olive oil in a steady stream until a creamy sauce forms. Season with salt and cayenne pepper.
Contributed By Published January 1997

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