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6
, with some left overEasy
20 min
By Joanne Harris and Fran Warde
Published 2005
This creamy garlic dressing works wonderfully with a variety of dishes, including salads, crudités and most fish dishes.
Pound the garlic with the salt using a pestle and mortar until smooth and creamy. Add the egg yolks, vinegar and mustard, and mix to rich creamy consistency Transfer to a bowl and very slowly add the olive oil, whisking constantly Add the lemon juice, pepper and blend. If you prefer a thinner consistency, add a spoonful of warm water. The aïoli will keep for up to a week in the fridge.