Aioli. *** (kfnr49b)

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)

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