Aioli

         Yield: 8 Servings
    Categories: Italian, Vegetables, Sauces

      1    Thick slice French bread
           Milk
      4    Cloves garlic
      2    Egg yolks  /
    1/8 ts Salt
      1 c  Olive oil
      1 tb Boiling water
           Lemon juice
 
  I find a recipe in my Encyclopedia of Cooking by JoAnna Morris for aioli.
  Here it is: Remove the crusts from bread and soak in milk.
   Squeeze dry. Place in large mortar with garlic & mash with pestle until a
  fine paste.  Add the yolks & salt & mash in. Drop by drop pound in olive
  oil.  When the sauce becomes thick; the remaining oil may be beaten in.
  Thin with water & lemon juice to taste. FROM: PAM HOUGLAN (KFNR49B)