Like garlic? Try this intensely flavorful sauce, created by Organic Garden Coordinator and Sous Chef Joel Fath. Great on pasta, bruschetta, toast….
Blend in a food processor until smooth:
- 6 egg yolks (no whites)
- 1/4 cup garlic, peeled
- 1/2 cup oil (use a high heat oil, such as safflower)
- salt to taste.
Heat over medium heat until (at about 165°) the mixture thickens, whisking constantly. Do not overheat or the sauce will curdle.
Spread on bruschetta or toast, or serve over pasta. Serves 2-3. At Pendle Hill, this aioli was presented as part of a pasta bar that also included marinara and meat sauce.