European Recipes:Italian recipes: Aioli

Recipe via Meal-Master (tm) v8.02

       Title: Aioli
Categories: Salads, Dressings, Italian
       Yield: 2 servings

       1    White bread, thin slice
       3 tb Milk
       4    Clove garlic, medium,
            Minced
       2    Egg yolk, large
       2 tb Lemon juice
     1/2 c Olive oil
            Salt
            Pepper, white
            VARIATION: Rouille
       1    Red bell pepper
            VARIATION: Skordalia
     1/2 c Almonds, blanched,
            Finely ground

   Remove crust from bread- preferrably Italian white bread. In a small
   bowl, combine bread and milk. Let soak 5 minutes. Squeeze the bread
   with your hands to get rid of any excess liquid. Place bread,
   garlic, egg yolks, and lemon juice in blender or food processor
   fitted with a steel blade. Process 10 seconds, or until completely
   smooth. With machine running, slowly drizzle in oil until thickened.
   Season with salt and pepper to taste.

   VARIATION: Rouille Add 1 peeled, seeded, roasted red pepper to Aioli
   recipe. Combine in blender or food processor with bread, garlic, egg
   yolks, and lemon juice. Follow the rest of the Aioli recipe.

   VARIATION: Skordalia Add 1/2 cup finely ground blanched almonds and 2
   tbsp chopped parsley to one Aioli recipe.

   At a true Provencal feast, Aioli is served with mounds of boiled
   vegetables ~ leeks, cauliflower, green beans - boiled eggs, poached
   flaky salt-cod, and crusty French bread. Or the dip may accompany
   sea snails or bourride - a Provencal fish stew.