Wednesday, February 13, 2008

Aioli Sauce

4 Large clove garlic
1 Egg yolk at room temperature
1 Cup olive oil
1 Tablespoon fresh lemon juice
Salt to taste
Pepper to taste

Crush the garlic to a fine paste. Place egg yolk in a small bowl, beat with fork until thick. Gradually add oil, drop by drop, beating after each addition to incorporate ingredients, continue beating and adding oil until sauce resembles thick mayonnaise. Flavor with garlic, lemon juice, salt and pepper.

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