The Very Best Of Emeril


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Garlic Aioli  
3
1
1
1
1
Garlic cloves; chopped  
Large Egg  
Tablespoon Freshly−squeezed lemon juice  
Tablespoon Chopped fresh parsley  
/2 Teaspoon Salt  
Freshly−ground black pepper; two peppermil turns  
1
2
/2 Cup Olive oil  
2 Fat; 0 Other Carbohydrates  
Combine the garlic, egg, lemon juice, parsley, salt and pepper in a food  
processor or blender and puree. Add the oil in a slow stream and continue to  
process until the mixture has formed a thick emulsion. This recipe yields  
about 3/4 cup.  
Garlic Aioli  
302  


Page
328 329 330 331 332

Quick Jump
1 176 352 527 703