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“Garlic heaven!!! This aioli recipe is GREAT all by itself, but add it to the bourride and you are in for a treat!! Again, this recipe is used in my Sonoma Bourride recipe (#184789). If you have time to make aioli by hand, do so - it will have a more voluptuous velvety texture than when make in a food processor. If you don't have time, go ahead and use an appliance; the results will be very good and very few people will notice the difference.”
2 1/2 cups

Ingredients Nutrition


  1. Put the garlic and 2-3 generous pinches of salt into a large mortar and use a wooden pestle to crush the garlic.
  2. Grind the garlic and salt until it forms a smooth paste.
  3. Mix in the egg yolks.
  4. Using a whisk, begin to add the olive oil, just a little at at time.
  5. As the emulsion forms and grows thick, you can add the oil a little more quickly, while whisking all the while.
  6. When all of the oil has been added, taste the sauce.
  7. Mix 1/2 of the lemon juice and and as much salt as you think the sauce needs, and stir until the salt dissolves.
  8. Whisk the salty juice into the aioli.
  9. Taste again, and add more lemon juice and/or salt as needed. **HINT: If the sauce tastes bitter, it needs more lemon juice. If "flat" (just needs something), it needs more salt - but melt the salt in a little warm water before adding.
  10. Season with white pepper and cayenne, if using.
  11. Let the mixture rest, covered, in the refrigerator for 30 min - 2 hours before using.
  13. To make aioli in a food processor, add the garlic, a tsp of salt and the egg yolks to the bowl.
  14. Pulse until smooth.
  15. When smooth turn on and with motor running, slowly drizzle in the oil.
  16. Transfer to a bowl and continue as directed in the main recipe for tasting and seasoning.

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