Aioli Sauce

 

Ingredients

• 4 cloves garlic—crushed
• 2 each egg yolk
• 1/4 tsp salt
• 1 cup olive oil, extra virgin
• 1/2 each lemon—juice only
• 1 pinch cayenne pepper

Preparation

Crush the garlic extremely well, add the egg yolk and salt. Add olive oil, very slowly, in a thin stream, while beating. As the emulsion forms, oil can be added faster.

Add the lemon juice and reseason. This works well in a small cuisinart or blender, but it gets lost in a large one.

Notes: Excellent with cold fish

 

Steve's Olive Oil Recipes

About Olive Oil

• Kebabs*
  • Olive Oil Marinade for Kebabs
  • Beef Kabob with Zucchini and Cherry Tomatoes
  • Chicken Kebab with Pineapple, Corn and Red Peppers
  • Shrimp Kebab with Green Onion and Sweet Potatoes

• Aioli Sauce
• Tapenade Sauce*
• Mayonnaise
• Sauce Vinaigrette
• Warm Dill Mayonnaise
• Cold Poached Salmon with Warm Dill Mayonnaise or Aioli Sauce

• Carrot Cake*
• Apple Nut Cake*

* These recipes are courtesy of the International Olive Oil Council.

 

All About Olives & Olive Oil

---

---

 

© 1996, Steve K. Holzinger. All rights reserved.

---

This page originally published as part of the electronic Gourmet Guide between 1994 and 1998.

Copyright © 2007, Forkmedia LLC. All rights reserved.

 

This page modified February 2007

---

The Global Gourmet^®
Main Page

 

Chinese and Lunar
New Year Recipes

Tweet  

 

Search this site:

Advanced Search
Recent Searches

 
 

Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

 New Green Basics
 Cooking with Kids

Archives
Conversions, Charts
   & Substitutions
Forums/Message Boards
Search

About the
Global Gourmet^®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

 

Best Selling Cookbooks

Blood, Bones & Butter
Cook's Illustrated Cookbook
Essential Pepin
Smokin' with Myron Mixon
Momofuku Milk Bar
Oxford Companion to Beer
Plenty
Vegan Bite By Bite
Happy Herbivore Cookbook
Peas and Thank You

Cookbook Awards

2011 IACP Awards

Around My French Table
Nordic Cuisine
Chewy Gooey Cookies
Meat: Kitchen Education
Everyday Family Dinners
New York Times Cookbook
Fried Chicken & Champagne
Food Styling
Flying Pans Two Chefs
Asian Palate
Cooking of Ireland
Wedding Cakes
All IACP Nominees

2011 JBF Awards

Lowcountry Cooking
My Sweet Mexico
Sarabeth's Bakery
Sommelier
Bottega
Heart of Artichoke
Cook Italy
Oaxaca al Gusto
Stir-Frying
Jam Cookbook
Tartine Bread
Jewish Food
Good Meat
Ham
Pig
Empires of Food
Four Fish
Peace Meals
All Beard Nominees

 
 
..

Copyright © 1994-2012,
Forkmedia LLC

 

---