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Beat eggs until very thick and lemon colored. Beat in mashed
garlic and salt. Beating constantly, add olive oil VERY
SLOWLY -- literally drop by drop. After about half the oil
has been added and the mixture is thickening, add vinegar
and lemon juice. Then continue adding olive oil slowly,
beating until a thick emulsion is formed.
Aioli may be used as a garlicky alternative to mayonnaise,
but is delicious on its own as a sauce or dip for seafood
or vegetables.
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