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Yield
Serves : MAKES ABOUT 1 1/2 CUPS

How to Make It

Step

In a mortar, pound the garlic cloves to a paste with 1 teaspoon of sea salt. Scrape the paste into a bowl and add the mayonnaise. Gradually whisk in the olive oil. Stir in the lemon juice and season with salt.

Make Ahead

The mayonnaise can be tightly covered and refrigerated overnight. Serve chilled.

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