Aioli. (kfnr49b)

Yield: 8 servings

Measure Ingredient
1 Thick slice French bread
⅛ teaspoon Salt
Milk
1 cup Olive oil
4 Cloves garlic
1 tablespoon Boiling water
2 Egg yolks
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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