Garlic aioli

This garlic-laden mayo is a sauce for people who take to garlic. Place all garlic aioli, except the olive oil, into a bowl and whisk until thoroughly blended.

If you have an electric mixer with wire beaters, use them during this next step, or continue with the whisk. While beating constantly, add the oil a few drops at a time. Slowly increase the flow to a light drizzle until you’ve used all the oil and the sauce has thickened. Allow the sauce to meld at room temp for several hours before using.

Try basting aioli on chicken or rabbit when you barbecue. I was lucky enough to run into Recipezaar around Nov. I am a cookbook collector and have been collecting recipes for as long as I can remember. My DH had to build in shelves for all my cookbooks!