Course : French
Serves: 1
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2 cloves garlic -- crushed or pressed
2 large egg yolks at room temperature
1 teaspoon water
1/4 teaspoon salt
1 teaspoon freshly ground pepper
1 cup olive oil

Preparation / Directions:

In mixing bowl, combine garlic, yolks, water, salt, and pepper. Very gradually, add oil, beating constantly until mixture thickens. Keep in refrigerator. Comments: "Aioli" is the name of a dish of hot boiled fish and vegetables served with a garlic mayonnaise. All white-meat fish may be used. In Provence, no aioli is considered complete if it does not include boiled snails (without shells). In the northern part of France, "aioli" has taken the meaning of garlic mayonnaise only, and is served much as plain mayonnaise, with cold fish, meat, or vegetables. Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin

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