Aioli Recipe
Use This Recipe To...
Meal Planning
Other
Serving Size
Ingredients:
| 1 | White bread, thin slice |
| 3 tb |
Milk
|
| 4 | Clove garlic, medium, |
| Minced | |
| 2 |
Egg yolk, large
|
| 2 tb | Lemon juice |
| 1/2c | Olive oil |
| Salt | |
| Pepper, white | |
| VARIATION: Rouille | |
| 1 | Red bell pepper |
| VARIATION: Skordalia | |
| 1/2c | Almonds, blanched, |
| Finely ground |
Directions:
Remove crust from bread, preferably Italian white bread.In a small bowl, combine bread and milk.
Let soak 5 minutes.
Squeeze the bread with your hands to get rid of any excess liquid.
Place bread, garlic, egg yolks, and lemon juice in blender or food processor fitted with a steel blade.
Process 10 seconds, or until completely smooth.
With machine running, slowly drizzle in oil until thickened.
Season with salt and pepper to taste.
VARIATION #1 (Rouille) :
Add 1 peeled, seeded, roasted red pepper to Aioli recipe.
Combine in blender or food processor with bread, garlic, egg yolks, and lemon juice.
Follow the rest of the Aioli recipe.
VARIATION #2 (Skordalia) :
Add 1/2 cup finely ground blanched almonds and 2 tbsp chopped parsley to one Aioli recipe.
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.
The dip may accompany sea snails or bourride - a Provencal fish stew.