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.

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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

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