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Easy
Published 1987
Le Cuisinier Méridional gives an unusual but interesting recipe for aïoli, using Provence’s sweet almonds instead of the usual quantity of egg yolks.
Squeeze the bread out very well and remove the inside green sprouts from the garlic cloves. In a mortar pound the garlic, bread and almonds together to form a smooth paste. Beat in the egg yolk to give a creamier texture, and then the oil, drop by drop (as for the aioli). Stop when a smooth shining cream is formed and season with salt and pepper. Use when