Aïoli from Soup: A Way of Life by Barbara Kafka
Aïoli defines Provence. There are other garlic sauces along the Mediterranean coast, but not ones using eggs. Other versions of this sauce are bound only with bread or potatoes and they are closer...
Ingredients
- 1½ cups (375 ml) olive oil
- ¼ cup (65 ml) milk
- Cayenne pepper, to taste
- Kosher salt, to taste
- Fresh lemon juice, to taste
- 3 egg yolks
- 1 large slice French bread, crust removed
- 4 large garlic cloves, smashed and peeled
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