Aioli is an emulsion of garlic and olive oil, hails from the provence region of France. It's name is a composite of the word for "garlic" (ail) and "oil" (oli). This is a great to use as a dippping sauce for fresh vegetables, as a spread for sandwiches, in chicken or potato sald in place of mayonnaise, or a sauce for fish.
3 pasteurized shell egg yolks
1 cup extra virgin olive oil (EVOO)
3 garlic cloves
1 tsp Dijon mustard
1 tsp lemon juice
1/2 tsp salt
Coarsely ground pepper
2 lbs fresh raw vegetables (asparagus, carrots, broccoli)
Place egg yolks in a blender; process until smooth. Gradually add olive oil, processing until thick and smooth. Add garlic, mustard, lemon juice, salt and pepper; pulse until well blended. Chill and serve with vegetables. Serves 16. Enjoy!