Yield: 1 servings

Measure Ingredient
2 \N Garlic cloves -- crushed or
\N \N Pressed
2 \N Egg yolks -- room
\N \N Temperature
1 teaspoon Water
¼ teaspoon Salt
1 pinch Freshly ground pepper
1 cup Olive oil

In mixing bowl, combine garlic, yolks, water, salt, and pepper. Very gradually, add oil, beating constantly until mixture thickens. Keep in refrigerator. Comments: "Aioli" is the name of a dish of hot boiled fish and vegetables served with a garlic mayonnaise. All white-meated fish may be used. In Provence, no aioli is considered complete if it does not include boiled snails (without shells). In the northern part of France, "aioli" has taken the meaning of garlic mayonnaise only, and is served much as plain mayonnaise, with cold fish, meat, or vegetables. Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin Published by Bantam Books, Inc. (c) 1958 Recipe formatted for MasterCook II by: Joe Comiskey JPMD44A on 02-19-1995 Recipe By : Fernande Garvin - "The Art Of French From: Dan Klepach Date: 06-10-95 (159) Fido: Cooking

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