Aioli
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Credit: National Onion Association
The National Culinary Review, May 2014
Ingredients
1½ cups olive oil
3 T. white wine vinegar
6 medium garlic cloves
Salt and fresh black pepper, as needed
Instructions
Method: In electric blender, combine olive oil, vinegar, garlic and a few dashes of salt. Process until blended and slightly thickened. Add pepper, to taste.
Yield
6 servings
Tags
Sauce/Dressing/Rub, The National Culinary Review, Vegetarian
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