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electronic Gourmet Guide


Aioli Sauce



  • 4 cloves garlic—crushed
  • 2 each egg yolk
  • 1/4 tsp salt
  • 1 cup olive oil, extra virgin
  • 1/2 each lemon—juice only
  • 1 pinch cayenne pepper


Crush the garlic extremely well, add the egg yolk and salt. Add olive oil, very slowly, in a thin stream, while beating. As the emulsion forms, oil can be added faster.

Add the lemon juice and reseason. This works well in a small cuisinart or blender, but it gets lost in a large one.

Notes: Excellent with cold fish


Steve's Olive Oil Recipes

About Olive Oil

* These recipes are courtesy of the International Olive Oil Council.


All About Olives & Olive Oil

Symon 5x5


© 1996, Steve K. Holzinger. All rights reserved.

This page originally published as part of the electronic Gourmet Guide between 1994 and 1998.

Copyright © 2007, Forkmedia LLC. All rights reserved.


This page modified February 2007

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