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Aioli Recipe

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    Source: www.yumyum.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, B6, B9, B12, C, E
    MineralsZinc, Copper, Natrium, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 White bread, thin slice

    2. 3 tb Milk

    3. 4 Clove garlic, medium,

    4. Minced 2 Egg yolk, large

    5. 2 tb Lemon juice

    6. 1/2 c Olive oil

    7. Salt

    8. Pepper, white

    9. VARIATION: Rouille

    10. 1 Red bell pepper

    11. VARIATION: Skordalia

    12. 1/2 c Almonds, blanched,

    13. Finely ground

    Instructions Jump to Ingredients ↑

    1. Remove crust from bread, preferably 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 #1 (Rouille) :

    10. Add 1 peeled, seeded, roasted red pepper to Aioli recipe.

    11. Combine in blender or food processor with bread, garlic, egg yolks, and lemon juice.

    12. Follow the rest of the Aioli recipe.

    13. VARIATION #2 (Skordalia) :

    14. Add 1/2 cup finely ground blanched almonds and 2 tbsp chopped parsley to one Aioli recipe.

    15. 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.

    16. The dip may accompany sea snails or bourride - a Provencal fish stew.

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