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Aioli
| Recipe Submitted by: |
Franz Hanke |
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| Categories: |
Sauces |
| Yield: |
12 portions |
| Ingredients |
Amount |
Method |
| Fresh Garlic Cloves, peeled |
10 each |
1. Puree garlic in a food processor or blender.
Whisk the egg yolks in a small bowl until
light and smooth, and add to the garlic.
Add salt and pepper to taste, lemon juice,
and mustard, and process to a smooth paste.
2. With the machine still running, add the
oil, very slowly, into the mixture in a constant,
steady stream, blending constantly. Con-
tinue the blending until you obtain a thick,
shiny, firm sauce. Transfer to a
storage container, cover with plastic
wrap,
and refrigerate until ready to use. |
| Egg Yolks, room temp. |
2 each |
| Salt and Pepper |
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| Lemon Juice |
1 lemon |
| Dijon Mustard |
1 Tbl. |
| Virgin Olive Oil |
1 1/2 cups |
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