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Baioli Sauce


6 Cloves fresh garlic, peeled
2 Egg yolks
3 Tablespoons Lemon juice
1 Tablespoon Dijon-style mustard
1/2 teaspoon Salt
1 cup Olive oil
1/2 cup Fresh basil leaves

In blender jar, place 4 to 6 cloves fresh garlic, peeled, 2 egg yolks, 3 tablespoons lemon juice, 1 tablespoon mustard and 1/2 teaspoon salt. Cover and blend smooth. With blender running, remove cover and very slowly pour in 1 cup olive oil in a very thin stream. Cover blender, turn off and scrape down sides. Adjust seasoning. Add 1/2 cup fresh sweet basil leaves, and blend briefly, until coarsely chopped.




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