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1.
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Beat eggs until very thick and lemon colored. Beat in mashed garlic, salt, pepper and vinegar.
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2.
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Beating constantly, add olive oil VERY SLOWLY -- literally drop by drop. After about half the oil has been added and the mixture is thickening. Then continue adding olive oil slowly, beating until a thick emulsion is formed.
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3.
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Place blanched basil in a food processor and process until smooth puree. Add to the aioli, mix well. Strain and serve.
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* You can mash raw garlic with a mortal and pestle. Or chop the garlic, then sprinkle some kosher salt over the garlic and then mash it with the back of your knife.
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** To blanch the basil leaves, boil some salted water. Put the leaves in the water for 10-15 seconds just to wilt them. Take the leaves out of the water and shock them in an icewater bath. When cool, gently squeeze the excess water out of the leaves.
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