Name: Aioli Sauce
Ingredients: 6 Cloves garlic; peeled; 1/2 c Pine nuts; 3 Potatoes-boiled; peeled; 1 Juice of a lemon; 1/4 c Olive oil; 1 Egg; lightly beaten

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs	French		1	Servings

INGREDIENTS

6		Cloves garlic; peeled
1/2	c	Pine nuts
3		Potatoes-boiled; peeled
1		Juice of a lemon
1/4	c	Olive oil
1		Egg; lightly beaten

INSTRUCTIONS

"Combine the garlic and the nuts in a blender or food processor and
puree.Add the potatoes, and puree. Pour potato mixture into a bowl and,
using a wisk, beat in the lemon juice, a bit at a time. Gradually add the
olive oil in a thin stream while continuing to beat so oil combines with
potato mixture. When oil has been absorbed, add the egg and beat well.
Giovanni de Bourbon- Sicily, French Vogue Note: If you omit the raw egg,
you still get a nice sauce."
This came from a lady who uses this sauce for pommes frites she eats in
Amsterdam.
Posted to EAT-L Digest  by MiKicks@AOL.COM on Feb 20, 1998

A Message from our Provider:

“Actions DO speak louder than words. Do Jesus’?”