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(recipe, Kelly Myers)
This is not a traditional aïoli, which is all about a large quantity of garlic pounded to a paste and emulsified with olive oil. Rather, I have toned down the garlic, omitted the bread, and increased the amount of lemon juice. The result, I think, is one that’s more contemporary in use and taste. It’s lighter but still garlicky and tart enough to add character to sandwiches, salads, or to use as a condiment sauce for grilled or poached meats, fishes, and vegetables.
If your eggs are not large, reduce the amount of oil to about 1 to 1¼ cups total. The aïoli will keep in the refrigerator for four days. Kelly Myers elaborates on making aïoli and mayonnaise in her [/columns/frontburner/aioliversus_mayonnaise "June 2008"] Front Burner column.