4 garlic cloves, mashed to a paste
4 egg yolks
2 tablespoons lemon juice
1 1/2 pints olive oil
4 ounces sun-dried tomatoes, oil-packed
4 tablespoons fresh basil, chopped
1 teaspoon salt
1/2 teaspoon pepper
Servings: 32
1. Combine the garlic, egg yolks and a few drops of the lemon juice in a bowl and whip until frothy.
2. While whipping the egg yolk mixture, slowly add the olive oil until an emulsion begins to form. Continue adding the oil while whipping until all the oil is incorporated. A few drops of lemon juice may be added from time to time to thin the sauce.
3. Finely chop the sun-dried tomatoes. Add them, a portion of the olive oil in which they were packed, and the basil to the aïoli.
4. Season with salt, pepper and lemon juice.
Yield: 1 quart (1 liter)
4 egg yolks
2 tablespoons lemon juice
1 1/2 pints olive oil
4 ounces sun-dried tomatoes, oil-packed
4 tablespoons fresh basil, chopped
1 teaspoon salt
1/2 teaspoon pepper
Servings: 32
1. Combine the garlic, egg yolks and a few drops of the lemon juice in a bowl and whip until frothy.
2. While whipping the egg yolk mixture, slowly add the olive oil until an emulsion begins to form. Continue adding the oil while whipping until all the oil is incorporated. A few drops of lemon juice may be added from time to time to thin the sauce.
3. Finely chop the sun-dried tomatoes. Add them, a portion of the olive oil in which they were packed, and the basil to the aïoli.
4. Season with salt, pepper and lemon juice.
Yield: 1 quart (1 liter)
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