Rosemary-Thyme Aioli

Name: Rosemary-Thyme Aioli
Yield: Serves 12 (Makes about 3/4 cup)
Cuisine: French
Ingredients: 1 medium clove, garlic, peeled; 1 teaspoon, chopped fresh rosemary; 1 teaspoon, chopped fresh thyme leaves; 2 , large egg yolks; 1 tablespoon, lemon juice, plus 1 teaspoon; 1/8 teaspoon, sugar; 1/4 teaspoon, table salt; 3/4 cup, olive oil

French
Quick
Condiments

Appears in Cook's Illustrated July/August 2005

When making this French condiment, the key is to avoid a bitter garlic aftertaste.

SERVES 12 (Makes about 3/4 cup)

TIME 15 minutes

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