Braden Family Cookbook

Chuck Braden

Recipe Index

Often seen names

Home Page



AIOLI                                                 J. Beard 

3  garlic cloves
2  egg yolks
1  tsp salt
1 1/2 Cups good olive oil 

Put garlic, egg yolks, and salt in a blender and run at high speed for 30 seconds.  With the blender running slowly add the olive oil. 

If it should curdle, put the curdled mixture in a bowl then start the blender again with a fresh yolk and a little bit of oil.  Slowly add the curdled mix into the blender.  You should get a dense mayonaise-ey mass. 

Try with fries, hot or cold poached fish, cold vegetables, hot or cold meats. 

BASIL AIOLI                                                   Bonappetit 

2  egg yolks
2 TBSP chopped basil
2 garlic cloves, finely minced
2 anchovy fillets (1 1/3 tsp) minced
1/2 tsp red wine vinegar
1/2 tsp Worcestershire sauce
1 cup olive oil
1 TBSP warm water
1 TBSP fresh lemon juice
1/4 tsp hot pepper sauce 

Whisk eggs, basil, garlic, anchovies, and Worcestershire in a medium bowl.  Whisk in 2 TBSP of oil a few drops at a time......then remainder of oil in a thin stream.  Whisk in water, lemon juice and hot sauce.  Season with salt and pepper. 

Try with grilled salmon!