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This garlicky aioli, called allioli in Catalan, uses a whole egg instead of just the egg yolk. “You get the same result and I hate having leftover whites!” says F&W BNC Katie Button. Slideshow: More Aioli Recipes 

Katie Button
Katie Button

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Recipe Summary

total:
5 mins
Yield:
1 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a food processor, pulse the egg with the garlic, lemon juice and salt. With the machine running, slowly stream in the oil until the aioli is thick and glossy.

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Make Ahead

The aioli can be refrigerated for up to 1 week.

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