"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Aioli Sauce Recipe

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This recipe for Aioli Sauce, by , is from Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Becky Jordan
Added: Sunday, December 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 cloves garlicócrushed
2 each egg yolk
1/4 tsp salt
1 cup olive oil, extra virgin
1/2 each lemonójuice only
1 pinch cayenne pepper


Crush the garlic extremely well, add the egg yolk and salt.
Add olive oil, very slowly, in a thin stream, while beating. As
the emulsion forms, oil can be added faster.
Add the lemon juice and reseason. This works well in a small
cuisinart or blender, but it gets lost in a large one.
Notes

Directions:
Directions:
Crush the garlic extremely well, add the egg yolk and salt. Add olive oil, very slowly, in a thin stream, while beating. As the emulsion forms, oil can be added faster. Add the lemon juice and reseason. This works well in a small cuisinart or blender, but it
gets lost in a large one.

Personal Notes:
Personal Notes:
Goes great with fresh seafood.

 

 

 

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