Aioli Sauce ****1/2 8/96

Categories:
Italian, pasta, sauces

6 cloves garlic; peeled
2 egg yolks
3 tablespoon lemon juice
1 tablespoon dijon mustard
.5 teaspoon salt
.5 cup olive oil
.5 cup vegetable oil

In a food processor, place 6 cloves garlic, egg yolks, lemon juice, mustard, and salt. Cover and blend until smooth. With processor running, very slowly pour in the oils in a thin stream. Adjust seasoning. You can add 1/2 cup fresh basil leaves and blend briefly until coarsly chopped for a Baioli sauce. Serve this over some pasta with a little parmesan cheese on top. 10/10 used only 2 TB lemon juice and it was plenty.

Yield: 8 servings