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Aioli.vegetables, sauces, italian 1 thick slice french bread 1 milk 4 cloves garlic 2 egg yolks / 1/8 teaspoon salt 1 cup olive oil 1 tablespoon boiling water 1 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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