OUR FAVORITE RECIPES - SOMETHING FROM JASPER WHITE
SOMETHING BASIC AND MUCH MORE YUMMY THAN MAYONNAISE!
Aioli is one of my favorite sauces. For garlic lovers it can be used like mayonnaise, as a saucE for cold meats and fish, for sandwiches, and for dressing pasta and other salads. It can also be used as a finishing sauce or grilling for fish or meat. Because it can be used in so many preparations, the recipe has been simplified, omitting the bread that is typical of the classic Provencal aioli. This is a quick and easy version, which is really more of a garlic mayonnaise.
Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 20 minutes
Makes one and a half cups
2 egg yolks
6 cloves garlic, finely chopped
3/4 cup olive oil
3/4 cup peanut oil
1 tablespoon lemon juice
Salt and freshly ground black pepper
Whisk together the egg yolks and garlic in a large mixing bowl. Add the olive oil, a few drops at a time, until the aioli begins to thicken.
When the olive oil has been incorporated, add a few drops of water (1/4 teaspoon). Whisk in teh peanut oil, a bit more rapidly. When all teh oil has been incorporated add the lemon juice and season to taste with salt and pepper. Keep refrigerated.
*Recipe copied from Jasper White's Cooking from New England, ISBN 0-06-015894-8
HAVE A FAVORITE SAUCE OR SPREAD TO SHARE? Let me know.
CATHY MALLERS & DEAN'S TEAM CHICAGO
