SC - pepper history

[Stefan li Rous]

Here's a recipe that cooks the sauce for a bit  --for those less brave to
serve uncooked yolks.    It comes courtesy of the May issue of > Bon
Appetit<  (page 125)

4 large garlic cloves peeled
1/2 tsp salt

6 tablespoons plus 3/4 cup olive oil
1/4 cup fresh lemon juice
3 large egg yolks
1 1/2 tablespoons water


    Using mortar and pestle, mash garlic with salt until almost smooth.
Transfer mixture to processor.

        Whisk 6 Tabs. oil, lemon juice, egg yolks,and 1 1/2 Tabs. water in
small metal bowl.
Set bowl over saucepan of barely simmering water (do not allow bowl to touch
water).
Whisk constantly until thermoneter inserted into mixture registers  140
degrees F  for 3 consecutive minutes, about  9 minutes total.  Cool
slightly, Transfer to processor with garlic.

    With machine running, gradually add remaining 3/4 cup oil in thin steady
stream and blend until thick. ( if oil is added too quickly, mayonaise will
seperate and become runny).   Season with salt and pepper.  Transfer to
small bowl.

Aioli can be made 1 day ahead  -- cover and chill.

        Enjoy!!

        Caointiarn

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