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6-10 peeled garlic cloves
1 tablespoon cold water
The juice of 1 lemon
1/2 teaspoon salt
3 egg yolks
2 cups olive oil



Combine the garlic, water, lemon juice and salt in the bowl of a food processor and process until smooth.
Add the egg yolks and continue to process until the yolks become frothy and much lighter in color.
With the machine running, begin to pour the olive oil through the feeder tube in a thin steady stream until all of the oil is incorporated into the aà¯oli.
Store the aà¯oli in a refrigerated and covered container for up to 3 days.