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@jamieoliver : It’s a joy to partake in the ritual of making a good aïoli. When a blob hits a hot soup, what might be too much in its raw state mingles to become something fantastic, and, when a small spoonful is rubbed across hot toast with cold roasted meats or dressed crab and a little lemon, you’ll discover a whole new level of deliciousness. So treat it more like Tabasco or English mustard! Recipe on p 374 of #JamieCooksItlay or hit the link in my bio.