Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Thick slice French bread |
| \N \N | Milk |
| 4 \N | Cloves garlic |
| 2 \N | Egg yolks / |
| ⅛ teaspoon | Salt |
| 1 cup | Olive oil |
| 1 tablespoon | Boiling water |
| \N \N | Lemon juice |
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)