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Aioli with Bread
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Kick up a traditional Aioli recipe by adding bread. This Franco-inspired sauce can be served with seafood or vegetables.
1. Remove crust from bread- preferably Italian white bread. In a small bowl, combine bread and milk. Let soak 5 minutes. Squeeze the bread with your hands to get rid of any excess liquid.
2. Place bread, garlic, egg yolks, and lemon juice in blender or food processor fitted with a steel blade. Process 10 seconds, or until completely smooth. With machine running, slowly drizzle in oil until thickened. Season with salt and pepper to taste.
VARIATION: Rouille; Add 1 peeled, seeded, roasted red pepper to Aioli recipe. Combine in blender or food processor with bread, garlic, egg yolks, and lemon juice. Follow the rest of the Aioli recipe.
VARIATION: Skordalia; Add 1/2 cup finely ground blanched almonds and 2 Tbsp chopped parsley to one Aioli recipe.
At a true Provencal feast, Aioli is served with mounds of boiled vegetables - leeks, cauliflower, green beans - boiled eggs, poached flaky salt-cod, and crusty French bread. Or the dip may accompany sea snails or bourride - a Provencal fish stew.