Aioli
(makes 3-4 cups)
(makes 3-4 cups)
1½ heads of garlic (about 14 cloves)
5 eggs
3 tblsp Dijon Mustard
1 cup lemon juice
about 1-2 cups salad oil
5 eggs
3 tblsp Dijon Mustard
1 cup lemon juice
about 1-2 cups salad oil
NOTES: Excellent as a side for roasted potatos or as a dip for fried calamari!
Instructions
In a food processor, process the garlic until finely minced.
Add in the eggs, mustard and lemon juice and process until blended.
Now, slowly, in a very thin stream, add the salad oil into the processor while it is on.
Once the aioli begins to come together (emulsify) you are finished.
Keeps up to a week, refrigerated and covered.