Traditionally served with poached fish, aioli (pronounced eye-oh-lee) can also be used as a dip for fresh vegetables or seafood, or as a salad dressing. This homemade recipe is delicious and cheap to make.
By Julian Cymbalista-Clapp
4 egg yolks
2 tablespoons water
1 tablespoon white wine vinegar
1 garlic clove, minced
1/2 cup fresh white bread crumbs
1 -1/2 cups extra-virgin olive oil
Pinch of ground cayenne pepper
How to make it
In the bowl of a food processor or blender, combine the egg yolks, water, vinegar, garlic, and bread crumbs, and whirl just until the ingredients are combined. With the motor running, drizzle in the oil very slowly; if the oil is added too quickly, it will become a liquid dressing.
Transfer the egg mixture to the top of a double boiler and cook until a thermometer placed in the sauce registers 160°F. Stir in the cayenne pepper. Store in the refrigerator for up to 5 days. Makes 3 cups.