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Is there a way to rescue an aioli that's too thin?

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Is there a way to rescue an aioli that's too thin?

marthadumptruck | Feb 14, 2008 10:52 AM

My aioli's very, very runny. I put in cold yolks and processed with room temperature oil, which I think caused my problem.

Is there any way to save my aioli, or am I better off starting over?

Thanks!

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