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  • 3 pasteurized egg yolks
  • 1 cup extra-virgin olive oil, divided
  • 3 garlic cloves, minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon juice
  • 1/2 teaspoon salt
  • -- Coarsely ground pepper
  • 2 pounds fresh raw vegetables (asparagus, carrots, broccoli)


  1. Place egg yolks in a blender; process until smooth. Gradually add olive oil, processing until thick and smooth. Add garlic, mustard, lemon juice, salt and pepper; process. Chill and serve with vegetables. Makes 1 cup.

Recipe by Jeanette Hurt.

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The recipe was originally published as Aioli on

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