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  Aioli (garlic mayonnaise sauce)
   Sauces
   Moosewood Cookbook
   5/19/2008
Ingredients:
1/2 cup fresh squeezed lemon juice
1/2 tsp salt
1 tsp tamari
3 medium cloves crushed garlic
2 whole eggs
2 egg yolks

2 1/2 cups oil (use all or part olive oil)
Instructions:
Combine in a blender. Blend well.

After blending the first six ingredients thoroughly at high speed, turn the blender speed down to medium. Gradually/slowly drizzle in the oil. Keep the blender running at medium until all the oil is entered. The mixture should be thick. Once it's thick, turn the blender off. Mayonnaise will become thin if it's beaten too much.

Traditional ailoi supper consists of the central dish -garlic mayonnaise- & surrounding clusters of freshly steamed vegetables to dip. Serve these on a bed of spinach, accompanied by chunks of hard-cooked eggs, tomatoes & good bread. Use green beans, potatoes, broccoli, cauliflower, mushrooms & strips of carrot.

Aioli is also good with freshly baked fish. Bake fish in a little lemon juice, butter, salt & pepper. Spread room-temperature mayo onto the hot fish. Sprinkle with minced chives or scallions.

Makes enough for 4 people.
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