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Title: Aioli
Yield: 16 Servings
Categories: Sauces


4 Cloves garlic; minced
1/4 c Frozen egg substitute;
2 tb Lemon juice
1/4 ts Salt
3/4 c Olive oil

In a blender container or food processor bow, combine garlic, egg product,
lemon juice and salt. Cover and blend or process 5 seconds or till
combines. with blender or processor running, gradually add the oil in a
thin, steady stream. (When necessary, stop machine and use a rubber scraper
to scrape sides.)

Place in a covered container and refrigerate until ready to serve. Store
for up to 3 days in the refrigerator. If the mixture begins to separate,
stir before serving.

Use on bread or eggs, or use on grilled meats or veggies.

NOTES : Hot-And-Spicy Aioli: Add 1/2 to 1 teaspoon crushed red pepper
before blending or processing. Green-Onion Aioli: Add 2 tablespoon sliced
green onions before blending or processing. Serve with cold chicken or
pork, or as a dip for raw veggies. Dill Aioli: Add 2 tablespoons snipped
fresh dillweed before blending or processing. this is especially good with
cold dish or potatoes.
Recipe by: Parents Magazine 11/96

Posted to MC-Recipe Digest V1 #906 by on Nov 13, 1997