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
Academics have traced the existance of recipes back into distant history, certainly as far back as pharonic Egypt, and maybe even further. Interesting though that maybe, sadly, these early records were just simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the oldest recipe in existence, according to experts is a collection of tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated. During Roman times around 25BC a man called Apicius compiled a number of scripts describing recipes enjoyed by his fellow Romans. In his scrolls, he describes how the roman meals were split into hors d`oeuvre, main meal and desserts, a very modern way of dining. Aspicius describes how the ancient cooks made use of a good variety of aromatic flavours, including a few you will know for example thyme, fennel and asafoetida. As our culinary historical trip moves on a few more years there are two interesting books published in the 1300s ; a recipe book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Amusingly, these have no connection with the indian curry that we all know today, but rather descriptions of the types of food enjoyed by the rich and powerful of the period. In the fifteenth century, knights returning from the crusades brought us many foods and spices from Arab countries, including spices such as parsley and basil. These new spices and herbs prompted an explosion in recipe books, most of which still exist in private collections. By the arrival of the 20th century, recipe publications are in high demand, as a result of more people being able to read, leisure time and disposable income. Like it or not, the introduction of television brought us cooking programs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, allowing us all to search through massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Aioli Sauce recipe.
