|
|
|
|
|
AIOLI SAUCE |
This sauce
provençale may be served with fish, cold meat and vegetables
Serves:
6
15 garlic cloves
2 egg yolks
1 cup virgin olive oil
1 1/2 tablespoons wine vinegar or lemon juice
salt and pepper to taste
Peel garlic cloves and
crush in a mortar to obtain a paste. Add vinegar or lemon juice, and egg yolks.
Gradually stir in the oil to obtain a thick sauce.
Notes :
The
aioli sauce can be prepared without egg yolks. The use of cooked potatoes or
fresh breadcrumbs is also common in the recipe. The amount of olive may be
decreased, according to taste.
