Recipe

Aioli Sauce Recipe

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Ingredients

Directions

Step #1 1.
Step #2 Spoon some of the aioli sauce into the center of each artichoke.
Step #3 2.
Step #4 Place an aioli-filled artichoke in the middle of each plate, and arrange the cod, prepared vegetables, carpaccio, & eggs around it in a spoke-like fashion, making sure each plate has some of all.
Step #5 Sprinkle top with parsley & capers.
Step #6 Makes 12 servings Source: The Silver Palate Cookbook ======================================================= =============== AIOLI SAUCE 8-10 garlic cloves, peeled 2 egg yolks, room temp salt & freshly ground pepper : juice of 1 lemon 1 t Dijon mustard 1 1/2 c oil (half olive, half peanut) at room temp 1.
Step #7 Puree garlic in a food processor/blender or mixer.
Step #8 Whisk the egg yolks in a small bowl until light & smooth, & add to the garlic.
Step #9 Add salt & pepper to taste, lemon juice, & mustard, & process to a smooth paste.
Step #10 2.
Step #11 With the machine still running, add the oil, steady stream, into the mixture in a constant, very slowly, mixing constantly.
Step #12 Con- tinue the mixing until you obtain a thick, shiny, firm sauce.
Step #13 Transfer to a storage container, cover with plastic wrap, & put in the fridge until ready to use.
Step #14 --.
Enjoy the AIOLI SAUCE recipe