MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Aioli
 Categories: Salads, Dressings, Italian
      Yield: 2 servings
 
      1    White bread, thin slice
      3 tb Milk
      4    Clove garlic, medium,
           Minced
      2    Egg yolk, large
      2 tb Lemon juice
    1/2 c  Olive oil
           Salt
           Pepper, white
           VARIATION: Rouille
      1    Red bell pepper
           VARIATION: Skordalia
    1/2 c  Almonds, blanched,
           Finely ground
 
  Remove crust from bread- preferrably Italian white bread.  In a small
  bowl, combine bread and milk.  Let soak 5 minutes.  Squeeze the bread
  with your hands to get rid of any excess liquid.  Place bread,
  garlic, egg yolks, and lemon juice in blender or food processor
  fitted with a steel blade. Process 10 seconds, or until completely
  smooth.  With machine running, slowly drizzle in oil until thickened.
  Season with salt and pepper to taste.
  
  VARIATION: Rouille Add 1 peeled, seeded, roasted red pepper to Aioli
  recipe.  Combine in blender or food processor with bread, garlic, egg
  yolks, and lemon juice. Follow the rest of the Aioli recipe.
  
  VARIATION: Skordalia Add 1/2 cup finely ground blanched almonds and 2
  tbsp chopped parsley to one Aioli recipe.
  
  At a true Provencal feast, Aioli is served with mounds of boiled
  vegetables ~ leeks, cauliflower, green beans - boiled eggs, poached
  flaky salt-cod, and crusty French bread.  Or the dip may accompany
  sea snails or bourride - a Provencal fish stew.
 
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