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Aioli makes an excellent dressing for vegetables as well as seafood. Leslie reminds us that most vegetables for dipping should be blanched briefly and then chilled. That way they are absorbent as well as crisp.

Yield: Makes 2-1/2 to 3 cups.

  • 6 to 8 cloves garlic
  • 1 teaspoon salt
  • 3 egg yolks
  • Dash of white pepper
  • 2 teaspoons lemon juice
  • 2-1/4 cups olive oil

In a mortar, crush the garlic cloves with the salt to make a paste. Work in the egg yolks, pepper, and lemon juice. Proceed to drip in the olive oil, proceeding as in the instructions for Leslie's Mayonnaise. Serve with the Shellfish Platter or with chilled poached fish and/or an assortment of chilled fresh vegetables (raw and blanched).

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