- 12 to 16 cloves garlic, peeled and coarsely chopped
- 3 egg yolk
- salt and freshly ground black pepper
- 2 cups (500 ml) olive oil
- juice of 2 lemons
how to make aioli
- Puree garlic and egg yolks in a food processor or blender. Add salt and pepper.
- With motor still running, add oil in a thin stream, slowly at first. As the sauce thickens, add lemon juice.
- Taste aioli sauce, adding a little more lemon juice, salt or pepper if necessary.
MAKES 2½ CUPS (625 ML)