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Basil aioli: 2 large egg yolks (preferably organic) 2 tablespoons chopped fresh basil 2 garlic cloves, minced 2 anchovy fillets, minced (1 1/3 teaspoons) 1/2 teaspoon red wine vinegar 1/2 teaspoon Worcestershire sauce 1 cup olive oil 1 tablespoon warm water 1 tablespoon fresh lemon [...]
Read the recipe at epicurious.com
