Yield: 8 Servings
|½ teaspoon||Thai chile; dried, ground (C-H's use 1 tbsp !)|
|Pepper; white (although I like black better)|
|1 cup||Extra-virgin olive oil; top quality|
Date: Sat, 6 Apr 1996 10:16:44 +0700 From: Chris Kridakorn - Odbratt <chrisko@...> For those nice BBQ's, which I suspect is starting all over the States now, try this Aioli with chile, great with steamed veggies, hard boiled eggs, cold meats, poached fish, snails etc.
With a pestle and mortar, pound the garlic, egg yolk and chile to a smooth paste, season, add the oil in a slow drizzle while whipping vigourously, stop when it resembles the (awful) ready- made mayonnaise you can find in the shops ;) Of course, using a blender or food processor makes it easier.
Be sure to make enough, if you'r having a BBQ - party, as this one "ain't bad"! Makes 1 cup.
PS. Unless you have a restaurant-sized blender/mixer, make it in batches.
CHILE-HEADS DIGEST V2 #287
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .