Aioli. *** (kfnr49b)
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Thick slice French bread | |
| Milk | ||
| 4 | Cloves garlic | |
| 2 | Egg yolks / | |
| ⅛ | teaspoon | Salt |
| 1 | cup | Olive oil |
| 1 | tablespoon | Boiling water |
| Lemon juice | ||
Directions
I find a recipe in my Encyclopedia of Cooking by JoAnna Morris for aioli. Here it is: Remove the crusts from bread and soak in milk.
Squeeze dry. Place in large mortar with garlic & mash with pestle until a fine paste. Add the yolks & salt & mash in. Drop by drop pound in olive oil. When the sauce becomes thick; the remaining oil may be beaten in. Thin with water & lemon juice to taste. FROM: PAM HOUGLAN (KFNR49B)