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October 23, 2017

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Lemon garlic aioli.

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Lemon garlic aioli

Making your own mayonnaise is easier than you think. The key is making sure the eggs are at room temperature and the oil is added slowly.


1 egg
1 egg yolk
1 c. (250 ml) sunflower oil
salt and freshly ground pepper
2 tbsp. (30 ml) freshly squeezed lemon juice
2 cloves garlic, crushed
┬╝ c. (60 ml) finely chopped fresh chives


In a food processor, whir together the egg and egg yolk and 3 tbsp. (45 ml) oil. With the food processor running, add remaining oil in a slow stream, only a spoonful at a time. The mixture will slowly thicken. Transfer to a bowl and add salt and pepper, lemon juice, garlic and chives, stirring to combine. If necessary, adjust seasonings. Use immediately or cover and store in the refrigerator. Aioli is at its best when eaten within a few hours.

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