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Aioli
Yield: 2 servings
6 cloves garlic, peeled
1/2 c pine nuts
3 potatoes, boiled, peeled and mashed
juice of a lemon
1/4 c olive oil
1 egg, lightly beaten
Combine the garlic and nuts in a blender or food processor and
puree. Add the potatoes, and puree. Pour potato mixture into a bowl
and, using a whisk, beat in the lemon juice, a bit at a time.
Gradually add the olive oil in a thin stream while continuing to
beat so oil combines with potato mixture. When oil has been absorbed,
add the egg and beat well.
Note: If you omit the raw egg, you still get a nice sauce.
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Aioli 03