Aioli, or freshly-made garlic mayonnaise can be a delightful addition to a crudité tray or on your favorite sandwich. It's very easy to make with a food processor or even a blender and contains only a few ingredients.

2 egg yolks
2 Tbsp. lemon juice, preferably freshly squeezed
1 1/2 tsp. Dijon mustard
1 1/2 cups oil - use 1/2 olive oil and 1/2 salad oil.
5 cloves or garlic, peeled.
(Use fresh garlic, not garlic powder or the chopped stuff in the jar.)
Kosher salt & white pepper

In a food processor or blender, purée the garlic.

In a separate bowl, whisk the egg yolks until smooth. Add the eggs to the garlic, add some salt & pepper, the lemon juice and mustard. Process or blend this mixture.

If you are using a blender, remove the small, plastic center piece to the top. You will need to be able to dribble the oil into the blender without having it splash all over.

Turn on your blender or food processor and in a very small, slow but steady stream, pour the oil. Keep processing until you have a thick sauce.

Test and see if it needs more salt or lemon juice, either can be processed in. Add a little bit at a time, it can always be added but not removed.

If you don't plan to use the Aioli immediately, cover it tightly and refrigerate.

--- © Chef Raven

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