Aioli

Page 242

Cuisine: French | Course Type: Condiments

(1 review)

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Recipe Review

This is another recipe that makes me grateful to Richard Olney. He lays out techniques in just enough specificity so that one can make it without feeling overwhelmed by the instructions. It does require a good sized mortar and pestle--or a bowl that can sub for the mortar while you use the pestle from your normal sized mortar. But the effort --all that pounding--is well worth it. The resulting sauce is simply wonderful. I use it in Bourride, as a dip for vegetables, on the side of pot roasts/brisket/etc. It's also great with fish.

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