Aioli

Ingredients

• 6 6 to 8 cloves fresh garlic
• 2 egg yolks
• 1 tbsp fresh squeezed lemon juice
• 1 tsp Dijon mustard
• ¾ cup olive oil
• ¾ cup vegetable oil

Method

1. In a food processor, puree six to eight cloves of fresh garlic.
2. Add two egg yolks, a tablespoon of fresh squeezed lemon juice and a teaspoon of Dijon mustard. Blend.
3. With the food processor running, add three quarters of a cup each of olive oil and vegetable oil in a stream. Continue blending until about the consistency of mayonnaise.
4. Refrigerate and serve as a dip for fresh vegetables.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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