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1992-11-19
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mode3
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title/311 5 8 3 2
ALIOLI SAUCE
text/42 26 0 1 1
GARLIC MAYONNAISE
Alioli (A-lee-o-lee) is a garlic flavored sauce which is the traditional
accompaniment to boiled and grilled meat in Spain.
4 garlic cloves (peeled) 2 tablespoons lemon juice
1/2 teaspoon salt 2 egg yolks
10 fl. oz. olive oil
Crush the garlic in a garlic press. In a small mixing bowl add the salt
and lemon juice to the garlic pulp and mix thoroughly.
Using a table fork, beat in the egg yokes one at a time until the
mixture thickens. Beating constantly, add the oil a few drops at a time.
When about a third of the oil has been absorbed by the egg yoke mixture
the oil can be added in a slow stream, still beating continually.
If the mixture becomes too stiff to beat easily, add a teaspoon of cold
water. The finished mayonnaise should have the consistency of thick
cream.
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