SC - Re: A cooking question-ALLIOLI

[Siegfried Heydrich]

I will forward it to the individual in question Stefan, but I'm surprised you 
don't have this, you seldom miss anything, and it was posted to the list <G>.

Corwyn

Subj:    Re: SC - Sauces / garlic aoli
Date:   4/14/1999 3:00:16 PM Eastern Daylight Time
From:   Vanishwood at aol.com
Sender: owner-sca-cooks at Ansteorra.ORG
Reply-to:   <A HREF="mailto:sca-cooks at Ansteorra.ORG">sca-cooks at Ansteorra.ORG</
A>
To: sca-cooks at Ansteorra.ORG

could kill you with the raw eggs and all..but...if you love garlic

Garlic Aoli

8-10 cloves garlic
1 cup extra virgin olive oil (Fruitier the better)
juice from 1/2 fresh lemon
1 tsp dijon mustard
1 egg + 1 yolk

make like you would mayonnaise, put everthing except oil in a food processor 
and blend, add oil slowly and continue whipping untill it thickens....let it 
set overnight if fridge.  Great with torta's, egg and vegetable pies, chicken 
and makes a killer potato salad.  Have not made it with pasturized eggs, but 
I'm sure it would work the same.

Ethelwulf


==============================================================

In a message dated 7/11/2000 2:18:58 AM Eastern Daylight Time, 
stefan at texas.net writes:

> 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