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-> [Dressings, Italian, Salads, Western European] -> [Aioli Recipe] |
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Aioli
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| Artist: |
_ |
| Categories: |
Dressings, Italian, Salads, Western European |
| Yield: |
2 |
| Rating: |
0 |
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Ingredients:
| 1
| | White bread, thin slice | | 3
| tbsp | Milk | | 4
| | Clove garlic, medium | | | Minced | | 2
| | Egg yolk, large | | 2
| tbsp | Lemon juice | | 1/2
| cup | Olive oil | | | Salt | | | Pepper, white | | | VARIATION: Rouille | | 1
| | Red bell pepper | | | VARIATION: Skordalia | | 1/2
| cup | Almonds, blanched | | | Finely ground |
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Procedures:
| 1 | Remove crust from bread- preferrably italian white bread. | | 2 | In a small bowl, combine bread and milk. | | 3 | Let soak 5 minutes. | | 4 | Squeeze the bread with your hands to get rid of any excess liquid. | | 5 | Place bread, garlic, egg yolks, and lemon juice in blender or food processor fitted with a steel blade. | | 6 | Process 10 seconds, or until completely smooth. | | 7 | With machine running, slowly drizzle in oil until thickened. | | 8 | Season with salt and pepper to taste. | | 9 | Variation: rouille add 1 peeled, seeded, roasted red pepper to aioli recipe. | | 10 | Combine in blender or food processor with bread, garlic, egg yolks, and lemon juice. | | 11 | Follow the rest of the aioli recipe. | | 12 | Variation: skordalia add ?cup finely ground blanched almonds and 2 tbsp chopped parsley to one aioli recipe. | | 13 | 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. | | 14 | Or the dip may accompany sea snails or bourride - a provencal fish stew |
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