The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant
Aïoli
Page 289
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Recipe Reviews
allyal from Raleigh, NC
The flavor & consistency was very good especially spread on fresh crusty bread.
Must admit it was dfficult to make. I think my mortar & pestle were too small. Also as I added the oil it became even more difficult to incorporate all of the ingredients. I will be trying it again but this time I will use what I learned from my mistakes!
aj12754 from Montclair, NJ
Do NOT try to make this in a mini-chopper. Enough said.
:-(
Will try again and update review then.
(edited 4th January 2011) (0) comment (0) useful
wester from Soesterberg, Utr
The kind of recipe that's simple not because it started simple, but because everything superfluous has been weeded out. Just egg yolk, garlic, salt and oil. I found it a bit sharp, but I think I should have added a bit more oil.
I did find it difficult to pound the garlic finely enough in the mortar, next time I will chop it finer before starting to pound.
I did like the extra bit of advice on what to do when you've added too much oil, even though I did not need it this time. It's always good to know that kind of thing.
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