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Aioli


6 Cloves of garlic, peeled
1/2 cup Pine nuts
3 Potatoes, boiled, peeled and diced
1 Juice of a lemon
1/4 cup Olive oil
1 Egg, lightly beaten

Yield: 2 servings

Combine the garlic and nuts in a blender or food processor and puree. Add the potatoes, and puree. Pour potato mixture into a bowl and, using a whisk, beat in the lemon juice, a bit at a time.

Gradually add the olive oil in a thin stream while continuing to beat so oil combines with potato mixture. When oil has been absorbed, add the egg and beat well.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.