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Aioli
Yield: 2 servings
1 white bread, thin sliced
3 tablespoons milk
4 cloves garlic, minced
2 egg yolk, large
2 tablespoons lemon juice
1/2 cup olive oil
salt
white pepper
Remove crust from bread- preferably Italian white bread. In a
small bowl, combine bread and milk. Let soak 5 minutes. Squeeze
the bread with your hands to get rid of any excess liquid. Place
bread, garlic, egg yolks, and lemon juice in blender or food
processor fitted with a steel blade. Process 10 seconds, or until
completely smooth. With machine running, slowly drizzle in oil
until thickened. Season with salt and pepper to taste.
VARIATION: Rouille Add 1 peeled, seeded, roasted red pepper to
Aioli recipe. Combine in blender or food processor with bread,
garlic, egg yolks, and lemon juice. Follow the rest of the Aioli
recipe.
VARIATION: Skordalia Add 1/2 cup finely ground blanched almonds
and 2 Tbsp chopped parsley to one Aioli recipe. At a true Provencal
feast, Aioli is served with mounds of boiled vegetables ~ leeks,
cauliflower, green beans - boiled eggs, poached flaky salt-cod,
and crusty French bread. Or the dip may accompany sea snails or
bourride - a Provencal fish stew.
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Aioli 10