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)