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Alioli
Garlic Mayonnaise


Old fashioned handmade mayonnaise uses egg yolks. This quick version, in blender or processor, requires a whole egg. Serve with grilled rabbit, lamb chops, baked potato, baked fish, vegetables, and snails. Makes about 200 ml of sauce:

 

  • 1 egg
  • 3 cloves garlic, crushed
  • 175 ml olive oil
  • 2 tbsp vinegar
  • 1/2 tsp salt

 

In a blender or processor place the egg and crushed gar­lic. Whirl until garlic is smooth. With the motor running, add the oil in a slow stream, until the sauce is thick and emulsi­fied. Add the vinegar and salt.

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