SC - Re: A cooking question-ALLIOLI
CorwynWdwd at aol.com
CorwynWdwd at aol.com
Tue Jul 11 01:59:45 PDT 2000
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
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