Aioli (Garlic Mayonnaise)

Aioli is one of my very favorite condiments.  I enjoy it on burgers and as a dipping sauce for roasted vegetables.  It is also good with fish, and as the creamy base for tuna, egg, or chicken salad.  Please don’t feel guilty about the high cholesterol; it’s actually really good for you!  Aioli is fairly difficult to make, so don’t get discouraged if it doesn’t turn out the first time.  It takes practice.

  • 4 egg yolks
  • 1 cup melted bacon fat, slightly cooled
  • 1 Tbs. lemon juice 1-2 cloves raw garlic, finely minced, depending on how much you like the spicy factor
  • sea salt to taste
  1. Put the egg yolks in your blender.
  2. Turn it on and slowly pour in the fat, in a thin stream.
  3. When all of the fat has been mixed in, keep the blender motor running while you add the lemon juice, garlic, and sea salt.
  4. Pour into your serving dish and serve.  (This recipe can also be refrigerated, so save your left-overs, covered, in the fridge.)
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2 thoughts on “Aioli (Garlic Mayonnaise)

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