Chanterelle aioli from State Bird Provisions: A Cookbook (page 80) by Stuart Brioza and Nicole Krasinski and J. J. Goode

  • thyme
  • sherry vinegar
  • grapeseed oil
  • chanterelle mushrooms
  • yellow onions
  • egg yolks
  • aged pecorino cheese

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

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

  • Eat Your Books

    Can substitute Parmesan cheese for aged pecorino cheese.

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