Ingredients
2 each egg
5 each garlic cloves, crushed
1 tbsp mustard, prepared
1 tbsp lemon juice
3/4 cup olive oil
1/2 tsp salt
1/4 tsp pepper
Directions
Sauce for seafood. Separate yolks and wisk yolks with mustard and
garlic in a bowl. Add oil drop by drop,beating continuously until
half of oil is used. Add lemon juice a little at a time and remaining
oil still beating. Season with salt and pepper. Serve as dip for
shrimp or sauce over fish such as sole, flounder, or halibut. Chill.
Servings: 4 servings
Aioli Sauce Recipe brought to you by Recipe Ideas
Categories: Sauce
The History of Recipes
Experts have proved the existence of recipes back into the distant past, certainly as far back into recorded history as the early Egyptians, and potentially, even further back. In practice though, sadly, these old records were just primitive pictorial instructions for preparing food.
Fascinatingly, the oldest recipe found, according to food historians is a series of ancient tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful and exhilarated. As our culinary historical trip moves on a few more years there are a couple of recipe books dating from the fourteenth century ; a book called `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are a little misleading though, these two books are unconnected to the indian curry that is served today, but instead descriptions of the types of meals prepared by the chefs of the rich and powerful of those days. In the fifteenth century, the Crusaders brought back a variety of foods, spices and herbs from the East, including spices like rosemary and coriander. These new culinary innovations created a torrent in recipe books, the majority of which are now in academic collections. Over the following few hundred years, the powerful families of Europe competed to serve the most exotic banquets, and as a result the best chefs and their recipe collections could command a high salary. Notwithstanding that, it was during the nineteenth century that cookery and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collating, verifying, and publishing recipes to help cooks of their time. The introduction of television brought us TV cooks and the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting everybody to search through massive numbers of recipes like the ones you can find on our web site. |
We hope you enjoy this Aioli Sauce recipe.
