Yield: 1 cup
Aïoli was born of olive oil, garlic, and lemon juice, the classic ingredients of the Provence and Languedoc regions of southern France. It evokes the sunny climes of these areas, where it is most often served with a big platter of blanched, seasonal vegetables garnished for a very special occasion with salt cod. Despite what you may have heard, aïoli is actually simple to make, whether by hand, or in a food processor or blender.
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