Recipe - Aioli-Garlic Mayonnaise

2 Egg yolks
1 teaspoon Dijon mustard
1 tablespoon Lemon juice
1 Clove garlic, mashed to a
paste with salt
One half cup Vegetable oil
One half cup Extra virgin olive oil
Salt and pepper to taste

Have all the ingredients at room temperature. In a small bowl, beat the egg
yolks with the mustard, 1 tablespoon lemon juice and garlic to taste. Beat
in One fourth cup vegetable oil, drop by drop. This will establish the emulsion.
The remaining vegetable oil and the extra virgin olive oil can then be
added in a slow steady stream while you continue to beat constantly. Adjust
seasoning with lemon juice, garlic, salt and pepper. If the mayonnaise
seems too thick, add a drop or two of water. Cover and refrigerate until
ready to serve. Yield: 1 cup
Recipe By : CHEF DU JOUR JODY ADAMS SHOW #DJ9328; TVFN

Posted to MCRecipe Digest V1 #286

Date: Fri, 8 Nov 96 02:28:10 UT

From: "Ed Bauman" BIRCHCREEK@msn.com