French Garlic Mayonnaise
Set out a bowlful of aioli as a dip with freshly cut-up vegetables or grilled prawns. Makes a great appetizer.
1 thick slice French bread, crust removed
3 tablespoons milk
4 garlic cloves, pushed through a press
2 egg yolks
1/4 teaspoon salt
1 cup virgin olive oil
1 tablespoon fresh lemon juice
2 tablespoons drained capers
Yield: 1.5 cups
In a small bowl, soak the bread in the milk for 5 minutes.
Mash the garlic with a pestle in a medium-sized bowl.
Squeeze all the milk out of the bread. Add the bread to the garlic, continuing to mash until smooth.
Add the egg yolks one at a time. Add the salt.
With a blender, food processor, or hand-held electric mixer, blend the mixture and slowly add the oil, one drop at a time. Stir down the mixture frequently to prevent oil buildup on the sides of the bowl. When all the oil has been incorporated, add the lemon juice and blend until thoroughly combined. Spoon the aioli into a bowl, and stir in the capers.
If not serving immediately, cover and refrigerate.
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