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Aioli Sauce (Spain)

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  • 8 Cloves garlic
  • 1 c Oil
  • 1/4 ts Salt
  • 2 Egg yolks
  • 1/4 Lemon; juice of


submitted by: from: The wonderful world of Cooking
This sauce is used to accompany hot or cold fish dishes.
Crush garlic in press or mortar. Add oil gradually, beating in until a thick heavy paste is formed. Add salt and egg yolks. Continue beating. Add juice of lemon slowly while beating. yield 1 1/2 cups
Lei Gui, Bronx, NY, USA
Recipe Archive - 12 August 96
From the 'RECIPEinternet: Recipes from Around the World' recipe list. Downloaded from Glen's MM Recipe Archive,