Aioli

"Aioli" is the name of a dish of hot boiled fish and vegetables served with a garlic mayonnaise. All white-meat fish may be used. In Provence, no aioli is considered complete if it does not include boiled snails (without shells).

Cuisine: French
Courses: Sauces
Serves: 1 people

Recipe Ingredients

2		Garlic cloves - crushed or pressed
2		Egg yolks - room temperature
1 teaspoon		Water
1/4 teaspoon		Salt
1		Freshly ground pepper
1 cup		Olive oil

Recipe Instructions

In mixing bowl, combine garlic, yolks, water, salt, and pepper. Very gradually, add oil, beating constantly until mixture thickens. Keep in refrigerator.

Source:
THE ART OF FRENCH COOKING by Fernande Garvin

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