On Apr 1, 2:16*pm, koko > wrote:
> On Wed, 1 Apr 2009 13:55:43 -0700 (PDT), merryb >
> wrote:
>
> >Tonight is the anniversary of moving to our present house, so thought
> >I'd make something nice for dinner. I have some nice artichokes, so I
> >thought I'd make "cups" out of them and then fill them with crab. I
> >was thinking about a hollendaise to dress with, and also garlic
> >butter. Anyone have a great idea to share?
>
> How about a Lemon Aioli
>
> @@@@@ Now You're Cooking! Export Format
>
> Lemon Aioli
>
> sauces/dips
>
> 1 *egg yolk
> 1 teaspoon dijon mustard
> 3/4 cup olive or grapeseed oil
> 1 tablespoon lemon juice
> * kosher salt; to taste
>
> Into the bowl of a food processor, put the egg yolk and mustard and
> pulse to combine. Turn food processor on and slowly drizzle in the oil
> in a thin stream until sauce is thick and creamy. Stir in lemon juice
> and salt. (For a thinner aioli, sprinkle in 1 tablespoon water and
> process to combine.)
>
> Notes: *Saveur Magazine # 118
>
> ** Exported from Now You're Cooking! v5.84 **
>
> koko
> --
>
> There is no love more sincere than the love of food
> * * * * * * * * * * * * * * * *George Bernard Shawwww.kokoscorner.typepad.com
> updated 04/01

Koko, you understood exactly what I'm looking for- thank you!