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