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Title: Aioli (Garlic-Mayonnaise Sauce)
Categories: Sauces
Yield: 3 Cups

1/2 c Lemon juice; fresh squeezed
1/2 ts Salt
1 ts Tamari
3 md Cloves garlic; crushed
2 Whole eggs
2 Egg yolks
2 1/2 c Olive oil

Introduction:

The traditional aioli supper consists of the central dish--garlic
mayonnaise--and surrounding clusters of freshly-steamed vegetables
to dip. Serve these on a bed of fresh spinach, accompanied by
chunks of hard-cooked eggs, tomatoes, and good bread. The best
vegetables to steam for aioli are green beans, potatoes, broccoli,
cauliflower, mushrooms, and strips of carrot.

Aioli is also delicious on freshly-baked fish. Bake the fish in just a
little lemon juice, butter, salt, and pepper. Spread the
room-temperature mayonnaise onto the hot fish. Sprinkle with mixed
chives or scallions.

This recipe makes enough for aioli supper for 4 people. It will amply
cover four servings of fish, if that's what you're planning and there
should be some extra for dipping potatoes or whatever you're serving
with the fish. This only takes about 10 minutes to prepare.

Instructions:

After blending the first six ingredients thoroughly at high speed,
turn the blender speed down to medium. Gradually drizzle in the
oil. Don't just dump it in all at once. Keep the blender running at
medium until all the oil is entered. This mixture should be thick.
Once it's thick, turn the blender off. Mayonnaise has strange
ways--if you beat it too long it will get thin again, which, of
course, you don't want to happen.

Recipe by Moosewood Cookbook

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