Ingredients
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1
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2
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1
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1 - 2
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1 - 2
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-
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-
-
-
-
-
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Directions
Garlic Mayo (Ali Oli), Whenever I ask what I should bring to a gathering, this is always requested! It goes well with EVERYTHING! Steak, hamburgers, chicken, pork, on sandwiches, in potato salad, on sausages (brats, dogs, polish), and on fries It keeps well in the fridge for about a week , Wonderful! I just made this today for dinner to add zing to my fried fish and it was delicious! I didn’t have red wine vinegar so used cane vinegar instead, and used 4 cloves of garlic and a cup of sunflower oil I crushed the garlic first with a garlic press and used a blender to combine everything This will be great as a dip for potato chips too! Thanks a lot!, I made it with canola oil but this was very good I think the red wine vinegar is great Also I added a little more salt so will make it a big pinch next time I served on chicken and roasted red pepper panini sandwiches Yum Yum Thanks you
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Steps
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1
Done
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Put the Egg, Garlic and Salt in a Food Processor. |
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2
Done
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Turn on, and Whir Until Garlic Is Completely Blended--I Sometimes Mash It First, Even Before Adding It to the Machine. |
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3
Done
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This Is Very Important--Add the Oil in a Thin Steady Stream--No Thicker Than Spaghetti, Especially at First. |
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4
Done
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Continue to Add the Oil in a Steady Stream Until the Mayo Thickens. |
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5
Done
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Add the Vinegar and Process a Couple Seconds More. |
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6
Done
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Note:if For Some Reason the Mayo Does not Thicken (it Happens), Remove the Mixture from the Food Processor to a Spouted Container, Put Another Egg Into the Food Processor and Add the Previous Mixture in a Thin, Steady Stream, and It Will Thicken. |
