Saturday, December 4, 2010

Aioli: A Yummy Healthy Dipping Sauce

Aioli is an emulsion of garlic and olive oil, hails from the provence region of France. It's name is a composite of the word for "garlic" (ail) and "oil" (oli). This is a great to use as a dippping sauce for fresh vegetables,  as a spread for sandwiches, in chicken or potato sald in place of mayonnaise, or a sauce for fish.

             3 pasteurized shell egg yolks
             1 cup extra virgin olive oil (EVOO)
             3 garlic cloves
             1 tsp Dijon mustard
             1 tsp lemon juice
             1/2 tsp salt
             Coarsely ground pepper
             2 lbs fresh raw vegetables (asparagus, carrots, broccoli)
Place egg yolks in a blender; process until smooth. Gradually add olive oil, processing until thick and smooth. Add garlic, mustard, lemon juice, salt and pepper; pulse until well blended. Chill and serve with vegetables. Serves 16. Enjoy!


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