Aïoli from The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant (page 289) by Judy Rodgers

  • egg yolks
  • olive oil

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Piccolo fritto - squid, chick peas, and sweet 100 tomatoes; Grilled artichokes; Monkfish braised with white beans, fennel, and tomato; The Zuni hamburger

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • wester on December 12, 2010

    The kind of recipe that's simple not because it started simple, but because everything superfluous has been weeded out. Just egg yolk, garlic, salt and oil. I found it a bit sharp, but I think I should have added a bit more oil. I did find it difficult to pound the garlic finely enough in the mortar, next time I will chop it finer before starting to pound. I did like the extra bit of advice on what to do when you've added too much oil, even though I did not need it this time. It's always good to know that kind of thing.

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