Aioli

Aioli

Rosemary Aioli1 cup mia’s kitchen Extra Virgin Olive Oil
2 large eggs
2 garlic cloves
1 tbsp lemon juice
salt and pepper to taste

Cooking Instructions:

Separate the yolks from the egg whites and discard egg whites.
Process garlic, egg yolks lemons and spices. Drizzle olive oil in processor while it is running until all oil is emulsified. The consistency will thicken and stick to the sides of the processor when ready.

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