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“This recipe is from the August 1986 issue of Gourmet Magazine. The mayonnaise has a nice ying and yang presentation. Serve with grilled meats or vegetables. It may be made up to 2 days in advance and kept covered and chilled in the refrigerator.”
1/2 cup

Ingredients Nutrition


  1. In a mortar and pestle, mash the garlic with the salt into a paste.
  2. Transfer the paste to a small bowl and whisk in the egg yolk and the lemon juice. Add 1/4 cup of the oil, drop by drop, whisking constantly, and season the garlic mayonnaise with lemon juice, salt, and black pepper to taste.
  3. In a food processor or blender puree the pimiento with 1/4 cup of the garlic mayonnaise and the cayenne, scraping down the sides often. Spoon the garlic mayonnaise and the pimento mayonnaise each into one half of a small serving dish.

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