| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Thai |
Seasoning |
8 |
Servings |
INGREDIENTS
| 5 |
|
Cloves garlic |
| 1/2 |
ts |
Thai chile; dried, ground (C-H's use 1 tbsp !) |
| 1 |
|
Egg yolk |
|
|
Salt |
|
|
Pepper; white (although I like black better) |
| 1 |
c |
Extra-virgin olive oil; top quality |
INSTRUCTIONS
Date: Sat, 6 Apr 1996 10:16:44 +0700
From: Chris Kridakorn - Odbratt <chrisko@mozart.inet.co.th>
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.
CHILE-HEADS DIGEST V2 #287
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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