Aioli Sauce 6 cloves medium garlic cloves
salt
2 egg yolks
about 1/2 cup olive oil
2 teaspoons lemon juice or tarragon vinegar
pepper
Press the garlic cloves through a garlic press into a medium bowl. Add a pinch of salt. Add egg yolks, one at a time, and beat until combined.
Slowly drip in oil, as for mayonnaise, beating constantly. When sauce begins to thicken, stir in lemon juice or vinegar, and continue to add oil, gradually increasing to a steady trickle. Enough oil has been added when sauce becomes really thick.
Add pepper; stir well. Serve sauce with crudites or cold meats.
Makes about 1 cup. Nutrition
Calories: 839
Protein: 0 g
Carbohydrates: 0 g
Sodium: 1 mg
Saturated Fat: 12 g
Fiber: 0 g
Vitamin A: 0 IU
Thiamine: 2 mg
Riboflavin: 0 mg
Niacin: 0 mg
Vitamin B6: 2 mg
Vitamin B12: 0 mcg
Calcium: 1 mg
Iron: 0 mg
Magnesium: 0 mg
Potassium: 5 mg
Zinc: 0 mg
Fat: 95 g
Cholesterol: 0 mg
Vitamin C: 1 mg © 1996 SoftKey Multimedia Inc.
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Aioli Sauce
