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Aioli Sauce #2

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  • 6 Cloves garlic; peeled
  • 1/2 c Pine nuts
  • 3 Potatoes-boiled; peeled
  • 1 Juice of a lemon
  • 1/4 c Olive oil
  • 1 Egg; lightly beaten


"Combine the garlic and the nuts in a blender or food processor and puree.Add the potatoes, and puree. Pour potato mixture into a bowl and, using a wisk, 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. Giovanni de Bourbon- Sicily, French Vogue Note: If you omit the raw egg, you still get a nice sauce."
This came from a lady who uses this sauce for pommes frites she eats in Amsterdam.
Posted to EAT-L Digest by MiKicks@AOL.COM on Feb 20, 1998