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Spanish Aioli

1 1/2 tablespoons minced garlic
1 egg, at room temperature
1 1/2 cups fruity olive oil
1 to 1 1/2 tablespoons fresh lemon juice, to taste
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper

In a blender or a food processor, puree garlic with egg. Mix oil
with lemon juice in a pouring jar. With motor running, add oil
mixture slowly in a thin stream. Add salt and pepper and whirl an
additional 10 seconds. Taste for seasoning. Transfer to a bowl,
cover, and refrigerate.

If the mixture separates or does not thicken, correct it as follows:
Pour all but 1 tablespoon of separated mayonnaise into another
container. Add 1 tablespoon water to remaining tablespoon of
mayonnaise in food processor. With motor running, add separated
mayonnaise slowly; mixture should regain right consistency - if
not, try again.

Notes: It is best to prepare this the day before, to allow flavors
to mingle and mellow out.

This is typical of Catalonia and the Balearic Islands (both in
Spain). It is usually served with bread as an appetizer. It can
also be used to acompany grilled fish and meats.


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