Garlic Alioli
A garlic & mustard sauce - contributed by Earl Bless
  • 8 cloves garlic
  • 1 egg plus one yolk
  • 1 tsp Dijon mustard
  • 2 TBS fresh lemon juice
  • 1 cup extra virgin olive oil
Add everything except olive oil to a food processor and whip. While the processor runs, slowly add olive oil and continue until the sauce thickens. Refrigerate overnight.

NOTE: this makes a sauce for Torta; also makes a great base for potato salad.

Garlic Alioli is featured in Springtime in Seville

Metric, Celsius, & Gas Mark Equivalencies

Earl Bless is a member of the Vanished Wood Cooks Guild, a SCA household of cooking & food enthusiasts from Elgin, IL.

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Garlic Alioli © 1999 Earl Bless | This page © 2000 James L. Matterer

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