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Home Cooking


Aioli Angst


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Aioli Angst

Egg | Oct 23, 2007 12:05 AM

I've been making aioli lately (lemon juice, garlic, salt, egg yolk, olive oil), and it sets up beautifully until i refrigerate it. Once I take it out of the fridge, it loosens quickly and breaks pretty much as soon as I spread it on anything. Does this happen to everyone? Anything I should do differently?

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