Title: Aioli
Categories: Salads, Dressings, Italian
Yield: 2 servings
1 White bread, thin slice
3 tb Milk
4 Clove garlic, medium,
Minced
2 Egg yolk, large
2 tb Lemon juice
1/2 c Olive oil
Salt
Pepper, white
VARIATION: Rouille
1 Red bell pepper
VARIATION: Skordalia
1/2 c Almonds, blanched,
Finely ground
Remove crust from bread- preferrably Italian white bread. In a small
bowl, combine bread and milk. Let soak 5 minutes. Squeeze the bread
with your hands to get rid of any excess liquid. Place bread,
garlic, egg yolks, and lemon juice in blender or food processor
fitted with a steel blade. Process 10 seconds, or until completely
smooth. With machine running, slowly drizzle in oil until thickened.
Season with salt and pepper to taste.
VARIATION: Rouille Add 1 peeled, seeded, roasted red pepper to Aioli
recipe. Combine in blender or food processor with bread, garlic, egg
yolks, and lemon juice. Follow the rest of the Aioli recipe.
VARIATION: Skordalia Add 1/2 cup finely ground blanched almonds and 2
tbsp chopped parsley to one Aioli recipe.
At a true Provencal feast, Aioli is served with mounds of boiled
vegetables ~ leeks, cauliflower, green beans - boiled eggs, poached
flaky salt-cod, and crusty French bread. Or the dip may accompany
sea snails or bourride - a Provencal fish stew.
