Aioli takes a bit of time and practice, but is well worth the effort.
, which she says is one of the most ancient sauce-making techniques around. The recipe is incredibly simple, comprised of garlic cloves, sea salt, an egg yolk, olive oil, and water; as an added bonus, it serves eight people and comes together in 20 minutes, making it ideal for entertaining. Read on for some of her key tips for making the sauce. is fresh at the farmers’ market, Slonecker uses “quite a bit” of garlic in this sauce.
are also a good match with the sauce. To finish everything off, Slonecker seasons the spread with freshly ground pepper.
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