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10 minutes
10 minutes
- 3 heads black garlic
- 1 preserved lemon
- 5 ounces balsamic vinegar
- 2 ounces soy sauce
- 10 ounces extra-virgin olive oil
- In a high-powered blender, blend black garlic, preserved lemon (seedless), balsamic vinegar, and soy sauce until smooth. Add olive oil and blend until thickened to make the aioli.
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