Catholic Recipe: Aioli (Garlic Mayonnaise)
Also Called: Garlic Mayonnaise
In our democratic way, we can range from a plain slice of codfish to lobster thermidor. An unusual sauce hailing from the Mediterranean is Aïoli, which is really mayonnaise made with garlic, and at times, with bread crumbs. It is served with many things but usually with boiled fish.
Aioli or garlic mayonnaise has its origins Mayorca (Mallorca), Spain, birthplace of St. Junipero Serra.
Start by pounding 3 cloves of garlic and then add the egg yolks, seasonings, and then the oil, drop by drop, just as you would in making mayonnaise. A few drops of lemon juice are added at the end.Recipe Source: Feast Day Cookbook by Katherine Burton and Helmut Ripperger, David McKay Company, Inc., New York, 1951