Aioli sauce (2)
Aioli sauce (2)
Aioli sauce (2)
5
1
Stefano Moraschini
Peel finely in a mortar and pounded four cloves of garlic, add the sandwich crumbs (wet in a little vinegar and then wrung out) and a pinch of salt.
Quickly turn the pestle and mix ingredients well with each other.
When the sauce is ready, then transfer to a gravy boat.
For this sauce you can resort to the help of Blender, easier to use than the traditional and in truth best) marble mortar with a wooden pestelle.
Calories calculation
Calories amount per person:
42
Ingredients and dosing for 4 persons
License
This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com
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