Subject: Aioli
From: Unicorn (unicorn@indenial.com)
Date: Sat Jul 13 2002 - 02:23:24 EDT
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FOOD FUNNY
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Here's another from frequent contributor Ethelu:
Overheard in a restaurant:
Waitress: Are you very Hungary?
Diner: Yes, Siam.
Waitress: What would you like me to Serbia?
Diner: I'll have a Turkey sandwich and a cup of coffee.
Waitress: Would you like anything India coffee?
Diner: Just a Cuba sugar would be fine.
Waitress: Okay, I'll Russia your order.
Diner: I hope the sandwich doesn't have any Greece on it.
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TODAY'S RECIPE
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This classic sauce from the south of France is traditionally served on
seafood, boiled beef, potatoes, and vegetables. It's really nothing
more than a garlicky mayonnaise, so it tastes great in salad
dressings, dips, on sandwiches, and wherever you would use mayonnaise.
Aioli
Note: This recipes contains raw egg. If salmonella contamination is a
concern in your area, please use egg substitute or pasteurized eggs.
1 egg
1 - 4 cloves garlic, finely chopped
2 Tbs (30 ml) lemon juice
1/2 tsp (2 ml) dry mustard
Salt and freshly ground pepper to taste
Cayenne pepper to taste (optional)
1 cup (250 ml) extra-virgin olive oil (less flavorful
oil or combination of oils may be substituted)
Combine the egg, garlic, lemon juice, mustard, salt, pepper, cayenne,
and 1/4 cup (60 ml) of the oil in an electric blender or food
processor. Turn on the machine and add the remaining oil in a thin
stream. Taste and adjust the seasoning. Makes about 1 cup (250 ml)
to serve 4 to 6.
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