Aioli Dip

By Hklbrries

Serve with artichoke hearts, hearts of palm, blanched snow peas, carrots, cauliflower, stripos of bell pepper, cherry tomatoes, zucchini, hard-cooked eggs, or chunks of French bread.

Ingredients

• 3 garlic cloves, minced
• 2 egg yolks, beaten
• 1/4 tsp salt
• 1/8 tsp white pepper
• 1/4 cup lemon juice
• 1 tsp Dijon-style mustard
• 1/8 tsp cayenne pepper
• 1 1/2 cups olive oil

Details

Servings 2

Preparation

Step 1

In a food processor or blender, puree garlic. Add egg yolks, salt, pepper, lemon juice, mustard, and cayeene. Process until smooth. With the motor running, pour the oil very slowly into the mixture in a steady stream. Continue processing until mixture becomes thick and firm. Chill until ready to serve.