| 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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