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“This is an often used Spanish sauce. It's not really a mayonnaise, and isn't really like a French or Provencal aioli, as it does not use eggs.”
READY IN:
5mins
YIELD:
1 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel the garlic. Add salt.
  2. Crush together in a mortar until a pulp forms. Or, use a little plate with raised nubs that you rub the garlic over to form a paste, then add the salt.
  3. Beat oil into garlic slowly, until you get a consistency like mayonnaise.

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