Aioli
- 1 Thick slice French bread
- Milk
- 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)
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)
