lisa is still in Ibiza and having a well deserved fine old time. weather here amazing too, so martha, Joe and I are eating in the garden. I have barbecued a chicken and we are having it with some left over potato salad ( see last entry) a tomato and red onion salad and I have made some aioli by hand with a bit of help from Joe on the oil dribbling front .... I hope it tastes good because I made a bit of a mess of the book at the same time... The recipe comes from Alice waters again
In the book she mentions a number of optional 'spins' on each recipe ... In this case we added a handful of fresh chopped flat leaf parsley ... It won't take away the garlic breath but hey ho!
Alice Waters AIoli
Peel: 2 or 3 small garlic cloves
Separate into a mixing bowl:
1 egg yolk
1/2 teaspoon water
Mix well with a whisk. Into a cup with a pour spout, measure about:
1 cup olive oil
Slowly dribble the oil into the egg yolk mixture, whisking constantly. As the egg yolk absorbs the oil, the sauce will thicken, lighten in color, and become opaque. This will happen rather quickly. Then you can add the oil a little faster, whisking all the while.
If the sauce is thicker than you like, thin it with a few drops of water. Taste and add more salt and garlic, as desired.
In the book she mentions a number of optional 'spins' on each recipe ... In this case we added a handful of fresh chopped flat leaf parsley ... It won't take away the garlic breath but hey ho!
Alice Waters AIoli
Peel: 2 or 3 small garlic cloves
Separate into a mixing bowl:
1 egg yolk
1/2 teaspoon water
Mix well with a whisk. Into a cup with a pour spout, measure about:
1 cup olive oil
Slowly dribble the oil into the egg yolk mixture, whisking constantly. As the egg yolk absorbs the oil, the sauce will thicken, lighten in color, and become opaque. This will happen rather quickly. Then you can add the oil a little faster, whisking all the while.
If the sauce is thicker than you like, thin it with a few drops of water. Taste and add more salt and garlic, as desired.
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