Aioli Dip

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What is Aioli?
Aioli is a sauce made of garlic and olive oil. Normally egg is also added for ease of mixing. There are many variations, and one common one is to add mustard. In France, aioli is traditionally served with seafood, fish soup, and croutons. It is usually served at room temperature. The name aioli (alhòli) comes from Provençal alh 'garlic' (< Latin allium) + òli 'oil' (< Latin oleum).

Aioli is like Mayonnaise
Aioli is, like mayonnaise, an emulsion or a suspension of small globules of oil and oil soluble compounds in water and water soluble compounds. Egg yolk is a commonly used emulsifier but mustard and garlic both have emulsion-producing properties. So, classic aioli is made without egg, though many aioli recipes use it.
Contents

Traditional aioli
In Provence, aioli (or more formally, Le Grand Aïoli) also designates a complete dish consisting of various boiled vegetables (usually carrots, potatoes, and green beans), boiled fish (normally, desalted salt cod), and boiled eggs served with the aioli sauce.

The garlic is often ground with salt in a mortar and pestle to lead to a smooth aioli. Egg yolks, garlic and Dijon mustard (if adding this as a common variation on the basic aioli), are combined first with a whisk, and the oil is added slowly with whisking and the lemon juice is added slowly with whisking to create the emulsion. The additions of the dissimilar ingredients must be slow to start and then can be faster once the initial emulsion has formed.

What is it served with?
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Aioli Dip Recipe

3 cloves garlic, minced
1/4 cup lemon juice
2 egg yolks, beaten
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon ground white pepper
1/8 teaspoon cayenne pepper
1 1/2 cup olive oil

In a food processor or blender, puree garlic. Add next 6 ingredients; process until smooth. With the motor running, slowly pour oil into mixture in a steady stream. Continue processing until mixture becomes thick and firm. Chill until ready to serve.
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