<http://schema.org/recipeInstructions>
" Ensure that all the ingredients are at room temperature, in particular the eggs and oil: this makes emulsifying easier. Put the crushed garlic, egg yolks, mustard, vinegar, and pureed potato (if using) in a mixing bowl. Add a pinch of salt and pepper. Place the bowl on a dampened dishtowel, to keep it steady, and gradually pour in the oil in a thin stream, whisking all the time with the other hand, until it begins to thicken and forms an emulsion. When all the oil has been incorporated and the mayonnaise is thick, stir in the lemon juice and adjust the seasoning to taste. More Mayonnaise Variations:MayonnaiseTyrolienne SauceGribiche SauceRouille SauceAvocado SauceFennel MayonnaiseTartar SauceRed Wine MayonnaiseThousand Island SauceGreen SauceSeville Sauce"^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a9354/aioli-recipe/>