Like garlic? Try this intensely flavorful sauce, created by Organic Garden Coordinator and Sous Chef Joel Fath. Great on pasta, bruschetta, toast….

Blend in a food processor until smooth:

• 6 egg yolks (no whites)
• 1/4 cup garlic, peeled
• 1/2 cup oil (use a high heat oil, such as safflower)
• salt to taste.

Heat over medium heat until (at about 165°) the mixture thickens, whisking constantly. Do not overheat or the sauce will curdle.

Spread on bruschetta or toast, or serve over pasta. Serves 2-3.  At Pendle Hill, this aioli was presented as part of a pasta bar that also included marinara and meat sauce.