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Martha Stewart Living, July 2007

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Credit: John Kernick

Recipe Summary test

Yield:
Makes about 1 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Process garlic, salt, egg, parsley, and 1 tablespoon olive oil in a food processor until combined. With machine running, gradually add remaining olive oil and the canola oil, drop by drop at first and then in a slow, steady stream, until emulsified. Stir in lemon juice. Serve at room temperature; do not leave unrefrigerated longer than 1 hour. Allioli can be refrigerated, covered, for up to 2 days.

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Cook's Notes

The egg in this recipe is not cooked. It should not be prepared for pregnant women, babies, youngchildren, the elderly, or anyone whose health is compromised.

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