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Chapter: Salad Dressings, Mayonnaise, Pesto and Sauces for Fruit
Section: Making Mayonnaise (Oil and Egg Based)
Recipe: Aioli, the famous garlic mayonnaise of Provence

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Aioli, the famous garlic mayonnaise of Provence
4-6 large garlic cloves, peeled
2 egg yolks, lightly beaten--at room temperature
about 2 cups olive oil--at room temperature
lukewarm water
juice of 1 lemon

Pound the garlic cloves to a paste. Add the egg yolks. Mix in a bowl with
a wooden spoon (or use a marble mortar and wooden pestle), always turning
in one direction, until the garlic and eggs have assimilated and are just
beginning to get pale. While doing this, add about 4 Tbsp. of oil, very
very slowly, drop by drop. The mixture should be thick. Add 1 Tbsp of water
and 1 tsp of lemon juice and continue stirring, adding the oil in a very
thin stream. When the mixture gets too thick again, add 1 more tsp. each
water and lemon juice. Repeat until all oil is used. If the mayonnaise
separates, Put it into a clean bowl. Add a garlic clove, 1 tsp of lukewarm
water, and 1 egg yolk. Crush and mix together. Add the separated mayonnaise
by teaspoons to the bowl, stirring constantly in one direction.

From: Nika Hazelton's Way with Vegetables
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