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3
out of 5
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Not truly authentic,
September 24, 2008
By ibz1492
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"If you substitute egg whites for the yolks and 1 cup of light vegetable oil, no olive oil, you will have a wonderful, much lighter aioli. This recipe was given to us by a peasant farm lady from the island of Ibiza, Balearics, Spain. It is amazing!!!!!"
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6 of 7 people found this review helpful.
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