Aioli

Name: Aioli
Yield: Serves 12 (Makes about 3/4 cup)
Cuisine: French
Ingredients: 2 , large egg yolks; 4 teaspoons, lemon juice; 1 , garlic clove, minced to paste; 1/4 teaspoon, Salt; 1/8 teaspoon, sugar; 1/2 cup, vegetable oil; 1/4 cup, extra-virgin olive oil

French
Condiments

Appears in Cook's Illustrated July/August 2005

This garlicky mayonnaise adds kick to sandwiches, vegetables, bouillabaisse, and seafood.

SERVES 12 (Makes about 3/4 cup)

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