Aioli
- 4 Garlic cloves; mashed
- 2 Egg yolks
- 1/8 ts Salt
- 1 c Olive oil
- 1 ts Vinegar
- 1 ts Fresh lemon juice
Beat eggs until very thick and lemon colored. Beat in mashed garlic and
salt. Beating constantly, add olive oil VERY SLOWLY -- literally drop by
drop. After about half the oil has been added and the mixture is
thickening, add vinegar and lemon juice. Then continue adding olive oil
slowly, beating until a thick emulsion is formed.
Aioli may be used as a garlicky alternative to mayonnaise, but is
delicious on its own as a sauce or dip for seafood or vegetables.
Recipe By : Elizabeth Powell
Posted to MC-Recipe Digest V1 #222
Date: Fri, 20 Sep 1996 11:50:32 -465800
From: Terry Pogue
salt. Beating constantly, add olive oil VERY SLOWLY -- literally drop by
drop. After about half the oil has been added and the mixture is
thickening, add vinegar and lemon juice. Then continue adding olive oil
slowly, beating until a thick emulsion is formed.
Aioli may be used as a garlicky alternative to mayonnaise, but is
delicious on its own as a sauce or dip for seafood or vegetables.
Recipe By : Elizabeth Powell
Posted to MC-Recipe Digest V1 #222
Date: Fri, 20 Sep 1996 11:50:32 -465800
From: Terry Pogue
