Allioli Amb Ous: Aioli with Eggs
- 8 cloves garlic, minced
- 2 egg yolks*
- 1 cup extra-virgin olive oil
In a blender, add the garlic and egg yolks. Blend until smooth. With the blender running, slowly drizzle in the enough oil until the mixture is thick and emulsified. Season with salt. Serve with the salt cod.*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
Recipe courtesy of Emeril Lagasse, 2000