My friend in Valencia Spain taught me to make this wonderful aioli. I make it on Thanksgiving to serve over halved, scored, oven baked potatoes, sprinkled with olive oil and paprika. Add this sauce and the potatoes are delightful. My entire family waits anxiously for aioli & potatoes on Thanksgiving...and all are hoping there's some they can take home. I now make each family a container of aioli. I wasn't taught to use the mustard, but was taught the egg yolk must be room temperature, and to use several cloves garlic...for a "zip" in the taste. I was also taught to use a submersive mixer...or whatever that gadget is called...that comes with it's own mixing cup. When made as Puri taught me...this recipe deserves 5 stars. Grandma Pam

Reviewed On: Oct. 30, 2007