1 Thick slice French bread
4 Cloves garlic
2 Egg yolks /
1/8 ts Salt
1 c Olive oil
1 tb Boiling water
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 www.synapse.com/~gemini