SC - Period steamed buns

[Elaine Koogler]

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Subject: BOUNCE sca-cooks at Ansteorra.ORG:    Non-member submission from [ChefJeff1 at aol.com]   

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Date: Tue, 11 Jul 2000 16:06:17 EDT
Subject: Thank you for the recipe
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Well if that wasn't the nicest thing to send on a recipe to a total stranger! 
 Your rendition sounds wonderful, however it is different that ALLIOLI.  
Aoli, such as you sent is an emulsion which forms from oil, egg yolk, and 
garlic. Allioli is the Spanish cousin to Aoli, and the interesting thing is 
that it is basically made with just garlic and olive oil.  Somehow it 
thickens to a mayonaise like consistency, and I am super anxious to learn how 
it is done.  There may be a tad of salt and vinegar too.

Again, thank you for the courtesy of that wonderful sounding Aoli recipe.

Best wishes and happy cooking.
Jeff

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