In a food processor, whirl 4 garlic cloves to mince. Whirl in 1 large egg plus 1 egg yolk, 2 tbsp. lemon juice, and 1 tsp. kosher salt into a smooth paste. Drizzle in 1 cup extra-virgin olive oil and 1/3 cup canola oil.
Make ahead: Up to 1 week, chilled.
Also appeared in:
Sunset, June, 2010
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allioli is never made with lemon! in fact, "all" means garlic and "oli" means oil...because this sauce is made only with oil and garlic. People usually add egg yolk in order to be more easier made the sauce (but never a whole egg)
and of course we use only olive oil
chunks of salt cod
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