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Aioli. *** (Kfnr49b)

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Title: AIOLI. *** (KFNR49B)
Categories: Sauces, Italian, Vegetables
Yield: 8 Servings

1 Thick slice French bread
Milk
4 Cloves garlic
2 Egg yolks /
1/8 ts Salt
1 c Olive oil
1 tb Boiling water
Lemon juice

I find a recipe in my Encyclopedia of Cooking by JoAnna Morris for
aioli. Here it is: 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. FROM: PAM
HOUGLAN (KFNR49B)

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Aioli. *** (Kfnr49b)

Aioli. *** (Kfnr49b), Sauces, Italian, Vegetables