Spanish Aioli

Summary

Ingredients

• 2 egg yolks
• 4 clove (s) garlic
• 1 teaspoon mustard
• 1 teaspoon lemon juice
• salt
• Oil as needed

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Instructions

1. Put all ingredients except for the oil in a blender and mix well.
2. At first add the oil drop by drop, then slowly pour in until a homogeneous mass is formed (which oil is up to you. But don`t use olive oil. If you absolutely have to, then only part of it, because it is very tasty).
3. Chill until ready to eat.
4. Goes well with meat, fish. As a dip with crackers, chips or the like or as a starter for fresh baguette with olives and peppers.
5. Note: the exact amount of oil depends on the size of the eggs. The decisive factor here is how much oil the egg yolks can absorb.