SC - Re: A cooking question-ALLIOLI

[CorwynWdwd@aol.com]

Greetings to the list,

I got this enquiry from Jeff who is looking for a recipe/directions for
making Allioli. Apparently it is just mentioned in my files without
a recipe. Can anyone provide one, either period or modern? He is not on
this list, so CC any replies to ChefJeff1 at aol.com

Thanks.
  Stefan

ChefJeff1 at aol.com wrote:
> Originally I had
> typed into a "search engine" about the aforementioned ALLIOLI.  And lo and
> behold, I was directed to your site.  Just so you don't have to drive
> yourself nutty, as to what allioli is, I shall tell you---although I've yet
> to learn how to make it---yet!  Aioli is a French  emulsion of oil, egg yolk,
> and garlic.  I am told that ALLIOLI is the spanish cousin to Aioli.  The
> concept is that an emulsion can be formed with just the garlic an olive oil,
> and no yolk of egg.
> 
> Well now we both know what it is, and hopefull I will be able to learn how to
> prepare it.

- -- 
Lord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
Mark S. Harris             Austin, Texas           stefan at texas.net
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****