Yield: 8 Servings

Measure Ingredient
5 \N Cloves garlic
½ teaspoon Thai chile; dried, ground (C-H's use 1 tbsp !)
1 \N Egg yolk
\N \N Salt
\N \N 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.


From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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