Peppercorn Aioli

By Courtney Mohr

4.0 / 5

10min

0min

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¼ cup extra virgin olive oil
2 large egg yolks
1 large shallot coarsely chopped
5 cloves garlic peeled
1 tablespoon white wine vinegar
1 tablespoon whole black peppercorns
1 teaspoon fresh lemon juice
¼ teaspoon sea salt