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Aioli #5

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Italian Sauces Vegetables


  • 1 Thick slice French bread
  • Milk
  • 4 Cloves garlic
  • 2 Egg yolks /
  • 1/8 ts Salt
  • 1 c Olive oil
  • 1 tb Boiling water
  • 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 sauce becomes thick; the remaining oil may be beaten in. Thin with water & lemon juice to taste. FROM: PAM HOUGLAN (KFNR49B)
From Gemini's MASSIVE MealMaster collection at