All-i-oli with egg yolks

Yield: 1 servings

Measure Ingredient
2 Garlic cloves -- peeled
1 tablespoon Lemon juice or wine vinegar
2 Egg yolks -- at room
Temperature
1½ cup Olive oil -- at room temperature
2 drops Cool water -- a few drops
Salt -- to taste

Put a few drops of cool water and a few drops of lemon juice or vinegar in a mortar with the garlic. Mash garlic well. Add raw egg yolks and blend. While stirring tirelessly in the same direction, add olive oil very gradually. Blend in additional lemon juice or vinegar. Salt to taste. This recipe makes 1½ cups of sauce.

Comments: All-i-oli is easy to make providing certain rules are observed, rules equally applicable to mayonnaise. The ingredients, particularly the olive oil, must be at room temperature. The oil must be be added very gradually and the sauce must be stirred in the same direction all the while. All-i-oli will keep several days under refrigeration. Recipe Source: THE SPANISH COOKBOOK by Barbara Norman Published by Bantam Books, Inc. (c) 1969 Recipe formatted for MasterCook II by Joe Comiskey JPMD44A on 01-17-1995 Recipe By : Barbara Norman - "The Spanish Cookbook" From: Dan Klepach Date: 06-10-95 (159) Fido: Cooking

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