SC - Re: A cooking question-ALLIOLI
Stefan li Rous
stefan at texas.net
Mon Jul 10 23:17:24 PDT 2000
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 ****
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