Garlic Aioli

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  • ~16 cloves garlic (~two roses, 2.6 ounces)
  • 1 teaspoon kosher salt
  • 2 cups canola oil
  • 1/4 cup lemon juice

In a blender chop the garlic and salt into a puree.

With the blender still going, slowly add the first 1/4 cup of oil in a thin stream; stopping the blender as needed to scrape the sides. Then slowly add a half tablespoon or so of the lemon juice; stopping the blender as needed to scrape the sides.

Repeat the process, adding in another 1/4 cup of oil, followed by another half tablespoon of the lemon juice.

Repeat again, adding in another 1/4 cup of the oil; with the emulsion forming, and the consistency becoming smooth, you can now add a whole tablespoon of the lemon juice.

And again; 1/4 cup of oil, followed by another whole tablespoon of lemon juice.

Now things are getting serious! Add in a 1/2 cup of the oil, still in the same thin stream, followed by the rest of the lemon juice (about a tablespoon).

Finish up the emulsion, by slowly adding in the last half cup of the oil.

Put the garlic mayonnaise in a container with a lid. But don't put the lid on yet! Instead, leave the container in the refrigerator overnight, loosely covered with a paper towel.

After it's rested in the fridge for a day, it will be ready to use (for sandwiches, for chicken, or as you wish). It will keep in the refrigerator about as long as mayonnaise. The garlic flavor mellows with time.

Makes: About 3 cups

Preparation time: 60 minutes (start at least 24 hours before)