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Garlic Mayonnaise Pizza Sauce

The flavors of this classic aioli go with just about anything: meat, fish or vegetables.

A small dollop dresses up the most ordinary dishes.

Makes about 11/2 cups


  • 2 cloves fresh garlic, smashed to a paste with a mortar and pestle or finely minced
  • 2 yolks from pasteurized eggs, at room temperature
  • 1 teaspoon Dijon mustard
  • 1 cup extra-virgin olive oil, room temperature
  • 2 teaspoons fresh lemon juice


Procedure: Place garlic in a large bowl. Add yolks and mustard and begin to whip, using a wire whisk. As mixture begins to thicken, begin to add oil, a few drops at a time, continuously whisking. Once half the oil has been added, aioli should be thick and creamy. Add remainder of oil in a thin, steady stream. Finish with lemon juice, and season with salt and pepper.

Presentation: Serve immediately, or refrigerate for later use, no longer than 5 days.

Approximate nutritional analysis per 1-tablespoon serving: calo­ries, 130; fat, 14 grams; calories from fat, 99 percent; carbohy­drates, trace; protein, trace; fiber, trace; cholesterol, 20 milli­grams; sodium, 10 milligrams.

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