Aioli
bread machine, cheese/eggs, vegetable main course
1 thick slice french bread
1/8 teaspoon salt
milk
1 cup olive oil
4 cloves garlic
1 tablespoon boiling water
2 egg yolks /
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 saucebecomes thick; the remaining oil may be beaten in. Thin with water & lemon juice to taste. FROM: PAM HOUGLAN (KFNR49B)
Yield: 8 servings
Preparation Time: 0:0
