This garlic-flavored mayonnaise contains an uncooked egg yolk, so it's important to use a pasteurized egg, which comes in a carton alongside other eggs in the supermarket. This recipe makes enough aioli for leftovers, which will keep for three to four days in the refrigerator.
Cooking Light MAY 2005
Combine first 6 ingredients in a food processor, and process until well blended. With food processor on, slowly pour oil through food chute; process until smooth. Serve aioli with baguette.
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