Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Garlic cloves -- crushed or
Pressed
2 Egg yolks -- room
Temperature
1 ts Water
1/4 ts Salt
1 pn Freshly ground pepper
1 c Olive oil

In mixing bowl, combine garlic, yolks, water, salt, and pepper. Very
gradually, add oil, beating constantly until mixture thickens. Keep
in refrigerator. Comments: "Aioli" is the name of a dish of hot
boiled fish and vegetables served with a garlic mayonnaise. All
white-meated fish may be used. In Provence, no aioli is considered
complete if it does not include boiled snails (without shells). In
the northern part of France, "aioli" has taken the meaning of garlic
mayonnaise only, and is served much as plain mayonnaise, with cold
fish, meat, or vegetables. Recipe Source: THE ART OF FRENCH COOKING
by Fernande Garvin Published by Bantam Books, Inc. (c) 1958 Recipe
formatted for MasterCook II by: Joe Comiskey JPMD44A on 02-19-1995

Recipe By : Fernande Garvin - "The Art Of French

From: Dan Klepach Date: 06-10-95 (159) Fido:
Cooking

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