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Title: Aioli
Yield: 8 Servings
Categories: Sauces, Italian, Vegetables


1 Thick slice French bread
4 Cloves garlic
2 Egg yolks /
1/8 ts Salt
1 c Olive oil
1 tb Boiling water
Lemon juice

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