Aioli sauce (4)
Aioli sauce (4)
Aioli sauce (4)
5
1
Stefano Moraschini
Peel the garlic and herb Mills up to pass in to reduce it in cream.
Add the egg yolk and whip the mixture with a whisk.
At this point you begin to pour flush the oil as mayonnaise and stop only when you may have seen that the sauce is fairly thick and full bodied.
The aioli is perfect to accompany any fish dish.
Calories calculation
Calories amount per person:
209
Ingredients and dosing for 4 persons
License
This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com
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