| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Italian | Sauces, Italian, Vegetables | 8 | Servings |
INGREDIENTS
| 1 | Thick slice French bread | |
| Milk | ||
| 4 | Cloves garlic | |
| 2 | Egg yolks / | |
| 1/8 | ts | Salt |
| 1 | c | Olive oil |
| 1 | tb | Boiling water |
| Lemon juice |
INSTRUCTIONS
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) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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