Beat eggs until very thick and lemon colored. Beat in mashed garlic and
salt. Beating constantly, add olive oil VERY SLOWLY -- literally drop by
drop. After about half the oil has been added and the mixture is
thickening, add vinegar and lemon juice. Then continue adding olive oil
slowly, beating until a thick emulsion is formed. Aioli may be used as a
garlicky alternative to mayonnaise, but is delicious on its own as a
sauce or dip for seafood or vegetables.
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Per serving: 256 Calories; 28g Fat (98% calories from fat); 1g Protein; 1g
Carbohydrate; 53mg Cholesterol; 35mg Sodium
