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Pierrette launches THE FIRST GUIDEBOOK WITH THE TRANSLATION OF FRENCH DISHES

Being definitely aware of the difficulties encountered by travellers when confronted to unfamiliar cooking traditions and terms , the author dedicates this first guidebook to the tourists , amateurs of French gastronomy .Pierrette, who has a passion for cooking , hopes to make her contribution to valorize the products of French « terroir » and enable foreign visitors to discover them through photos and full descriptions .

Choosing a dish ( or a menu) and tasting it brings any gourmet a real pleasure .

The terms used on menus in most French restaurants have been adapted by the author . It will make it easier for tourists

to understand the menu in any French restaurants or « brasseries » .

The guidebook is already available in 5 languages : English , German ,Spanish , Italian and French .

 The receipts of the guide are on Internet site: www.cuisine-francaise.org or on the little book given with the purchase pierrette’s guide.   

aîoli - 7-  DU GUIDE DE PIERRETTE

aîoli - 7- DU GUIDE DE PIERRETTE

N° 7 PIERRETTE’S GUIDE , AIOLI 

ingredients / 6 garlic cloves, peeled and halved

1/2 teaspoon coarse sea salt

1 egg yolk

1 cup extra virgin olive oil

Juice of 1 lemon

recipe

  1. 1.                                                                                                                                                                                                                   Use either a mortar and pestle or a food processor.
  2. 2.                                                                                                                                                                                                                   Grind the garlic, add the salt and egg yolk, and beat until the egg turns lighter in colour.
  3. 3.                                                                                                                                                                                                                   Very, very slowly, drizzle in the olive oil, followed by the lemon juice.
  4. 4.                                                                                                                                                                                                                   Stir constantly. Season to taste. You may also add herbs for a variation.

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