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ericalotta
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Add the yolks, salt, garlic and lemon juice to a container that you can use with an immersion blender. Mix prior to adding oil.
Add your immersion blender and begin mixing, slowly add oil, a drizzle at a time to emulsify and then add more. Slowly adding oil allows the oil to mix with the yolks without the sauce “breaking.” Keep blending in the oil until the aioli is very thick.
Serve or store in the fridge for up to 3 weeks.