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Aïoli
Preparation info
- Difficulty
Easy
Appears in
By Susan Campbell and Caroline Conran
Published 1971
Ingredients
3-4 cloves 2 ¼ pint
Method
Make this exactly like mayonnaise but thoroughly pulverise the garlic cloves with salt and stir them into the egg yolks before you start to add the oil. Don’t use much lemon or vinegar in the making of aïoli as it should be very thick.
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