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Print this Recipe    Aioli

Categories: Sauces
Yield: 2 servings

6 Cloves of garlic, peeled
1/2 c Pine nuts
3 Potatoes, boiled, peeled and
1 Juice of a lemon
1/4 c Olive oil
1 Egg, lightly beaten

Combine the garlic and nuts in a blender or food processor and
puree. Add the potatoes, and puree. Pour potato mixture into a bowl
and, using a whisk, beat in the lemon juice, a bit at a time.
Gradually add the olive oil in a thin stream while continuing to beat
so oil combines with potato mixture. When oil has been absorbed, add
the egg and beat well. Giovanni de Bourbon-Sicily, French Vogue Note:
If you omit the raw egg, you still get a nice sauce.

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