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Garlic Mayonnaise (Aioli)*

4 egg yolks
2 Tbls water
1 Tbls white wine vinegar
1 garlic clove-minced
1/2 cup fresh white bread crumbs
1-1/2 cups extra virgin olive oil
pinch ground cayenne pepper

In the bowl of a food processor or blender, combine the egg yolks, water, vinegar, garlic, and bread crumbs; whirl just until ingreidents are combined. With the motor running, drizzle in oil very slowly..if added too quickly it will become liquid dressing. Transfer the egg mixture to the top of a double broiler and cook until a thermometer placed in sauce reads 160 degrees. Stir in pepper. Store in fridge for up to 5 days.

**This is traditionally used with poached fish but can also be used as a fresh dip for veggies or seafood, or as a salad dressing.

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