Aioli

Title:
Aioli

Yield:
16 Servings

Categories:
Sauces




Ingredients:





     4    Cloves garlic; minced


   1/4 c  Frozen egg substitute;


          -thawed


     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 AceySta@aol.com on Nov 13, 1997