|Garlic||5 Clove (25 gm)|
|Lemon juice||1 Tablespoon|
|Egg||1 (At Room Temperature)|
|Olive oil||1 Cup (16 tbs) (At Room Temperature)|
Crush the garlic in a food blender.
Add the egg, and blend for 15 seconds.
Very slowly add the oil through the top of the blender so that an emulsion can take place.
Stir in the lemon juice by hand.
This aioli sauce makes a heavenly salad with cold unpeeled cooked new potatoes.
Use it, too, on cold meats and heavy green vegetables such as broccoli