Spanish Aioli Garlic Mayonnaise

Spanish aioli is often served with tapas, seafood or Paella. My friends like to dip vegetables in it. The blanching of the garlic tames an otherwise wild nature.

4 large cloves of blanched garlic, finely minced

1 tablespoon of freshly squeezed Myer lemon juice

2 egg yolks, farm fresh

White pepper, to taste

Pinch of sweet paprika

Dijon Mustard optional, to taste

Sea salt

1 cup olive oil

Blanch garlic in boiling water for 1 1/2 minutes, then plunge cloves into cold water to stop the cooking process. Pat the cloves dry. Add minced garlic and a pinch of salt to a mini-food processor and chop fine. Add two egg yolks, lemon juice, white pepper, and pinch of paprika. Turn processor on and slowly drizzle in olive oil to make a thick mayonnaise. Correct the seasoning with extra salt, pepper, optional mustard and extra lemon juice as required and process again. Cool in refrigerator for two or more hours before using.

If the sauce breaks while making, for any reason, add an additional egg yolk and reprocess until thick.