Lemon Aioli

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Wolfgang Puck


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2 Raw extra-large egg yolks (see Note)

1 tablespoon Dijon mustard

3 tablespoons Roasted Whole Garlic (see "Sauces & Dressings")

Juice of 1 lemon

1 1/200000 cups Olive oil/canola blend

1 tablespoon Lemon zest

2 teaspoons Chopped thyme


White pepper

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