Ingredients
- 1/2 small clove of garlic, peeled
- 1 teaspoon salt
- *1 large egg yolk
- 1 teaspoon Dijon mustard
- Approximately 1 cup extra virgin olive oil
- Approximately 1 cup olive oil
- Lemon juice, to taste
- Salt and freshly ground black pepper
Directions
Smash up the garlic with the salt in a mortar and pestle (if you don't have a mortar and pestle you can very finely chop the garlic). Place the egg yolk and mustard in a bowl and whisk. Then start to add your olive oil bit by bit. Once you've blended in a half cup of the olive oil you can start to add the rest in larger amounts. When you've added it all, you can add the garlic and lemon (to taste) and any extra flavors such as basil, fennel tops, dill, chopped roast nuts. To finish just season to taste with salt, freshly ground black pepper and lemon juice. Yield: 8 servings
*RAW EGG WARNING The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning....Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell
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Submitted 6/13/05.
Source: Internet/Jamie Oliver
Submitted By: Marlen
matchlessm@aol.com
AIOLI (with Dijon mustard)