|
Ingredients
|
Quantity
|
|
Lumps of soft white bread
(size of a walnut)
|
|
|
Milk
|
2 tsp
|
|
Garlic
|
4 cloves
|
|
Salt and pepper
|
to taste
|
|
Lemon juice
|
1 tsp
|
|
Egg yolks
|
1
|
|
Olive oil
|
1/3 pint
|
Soak the bread in milk and squeeze it out. Peel and chop the
garlic. Mash the two together in a basin, with a wooden spoon, into a smooth
paste. Add salt and pepper, lemon juice and egg yolk, and beat in about a tsp
of oil. Pour the rest of the oil into a jug, and then trickle it drop by drop
into the mixture, beating with the spoon as you do so. It is important when
making any kind of mayonnaise to add the oil gradually a few drops at a time
and then to beat those in. if it curdles, another egg yolk may correct matters.
Garlic sauce
One type of garlic sauce served in Italy with fresh water
fish and other types of heavy fish is very similar to the Aioli sauce made with
breadcrumbs. Another is a bit stronger and should be tackled only by those with
tough and resilient digestions. It is especially designed for serving with
pasta. Cooking time 8 minutes. Serve 6 – 8.
|
Ingredients
|
Quantity
|
|
Olive oil
|
¼ cup (3 tbsp)
|
|
Butter
|
¼ cup (10gms)
|
|
Garlic
|
4 cloves
|
|
Parsley
|
4 tsp
|
|
Dried basil
|
1 tsp
|
|
Salt
|
¼ - ½ tsp
|
|
Pepper
|
to taste
|
Heat the oil and butter in a small saucepan. Add chopped
garlic and fry very gently for 5 minutes. Add all the remaining ingredients and
cook over low heat for a further 5 minutes. Toss with freshly cooked hot pasta
and serve immediately.
