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Aioli dipping sauce with vegetable stickstopcook.tomathouse.comPreparation:Whisk 2 or 3 crushed garlic cloves with 2 egg yolks. Gradually whisk in 1.5 cups of olive oil. Add lemon juice, salt, and black pepper to taste; thin with water if needed. Serve with vegetables for dipping.Aioli with olives. Make the aioli. Stir in 3 tablespoons of store-bought olive tapenade. Aioli with orange and saffron. Make an aioli with orange juice instead of lemon juice. Soak 0.5 teaspoon of saffron in 2 tablespoons of Pernod for 5 minutes, then add to the aioli sauce. Ingredients:
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