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8 cloves garlic, peeled
2 egg yolks, room temp
salt and freshly ground pepper
juice of 1 lemon
1 teaspoon Dijon mustard
3/4 cup olive oil, room temp
3/4 cup peanut oil, room temp
Puree garlic in a food processor or blender. Whisk the egg yolks
in a small bowl until light and smooth, and add to the garlic. Add
salt and pepper to taste, lemon juice, and mustard, and process to
a smooth paste. With the machine still running, add the oil, very
slowly, into the mixture in a constant, steady stream, blending
constantly. Continue the blending until you obtain a thick, shiny,
firm sauce. Transfer to a storage container, cover with plastic
wrap, and refrigerate until ready to use.
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AIOLI SAUCE