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Aioli #3

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Dressings Salads


  • 4 Garlic cloves; mashed
  • 2 Egg yolks
  • 1/8 ts Salt
  • 1 c Olive oil
  • 1 ts Vinegar
  • 1 ts Fresh lemon juice


Beat eggs until very thick and lemon colored. Beat in mashed garlic and salt. Beating constantly, add olive oil VERY SLOWLY -- literally drop by drop. After about half the oil has been added and the mixture is thickening, add vinegar and lemon juice. Then continue adding olive oil slowly, beating until a thick emulsion is formed. Aioli may be used as a garlicky alternative to mayonnaise, but is delicious on its own as a sauce or dip for seafood or vegetables.
Recipe By : Elizabeth Powell
Posted to MC-Recipe Digest V1 #222
Date: Fri, 20 Sep 1996 11:50:32 -465800
From: Terry Pogue <tpogue@IDS2.IDSONLINE.COM>