ingredients

  • 7 cloves large garlic
  • 2 large egg yolks
  • ½ cup good olive oil
  • 2 tablespoons sherry wine vinegar
  • sea salt and fresh ground black peppercorns, to taste
  • 2 tablespoons fresh parsley, chopped

directions

1. Combine garlic and egg yolks in a blender or food processor with a blade and pulse until garlic is finely chopped. Add vinegar and blend.
2. With the blender or food processor running, slowly add the olive oil in a thin stream until mixture thickens.
3. Remove to a bowl and gently stir in the parsley, salt and pepper to taste. Refrigerate covered immediately until ready for use.

Categories

Web

MacGourmet downloadGarlic Aioli. To import, drag image to your MacGourmet recipe box.

source

Texas Beef Council

servings/yield

4 servings

rating