| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Sauce |
8 |
Servings |
INGREDIENTS
| 8 |
|
Cloves garlic |
| 1 |
c |
Oil |
| 1/4 |
ts |
Salt |
| 2 |
|
Egg yolks |
| 1/4 |
|
Lemon; juice of |
INSTRUCTIONS
submitted by: LeiG@aol.com
from: The wonderful world of Cooking
This sauce is used to accompany hot or cold fish dishes.
Crush garlic in press or mortar. Add oil gradually, beating in until a
thick heavy paste is formed. Add salt and egg yolks. Continue beating.
Add juice of lemon slowly while beating. yield 1 1/2 cups
Lei Gui, Bronx, NY, USA
Recipe Archive - 12 August 96
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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