Recipe By : Encyclopedia of Cooking by JoAnna Morris
Serving Size : 8 Preparation Time :0:00
Categories : Sauces Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 sl French bread -- thick
1/8 ts Salt
Milk
1 c Olive oil
4 cl Garlic
1 tb Water -- boiling
2 Egg yolks
Lemon juice
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.
