MMMMM----- Recipe via Meal-Master (tm) v8.02
       Title: Aioli
  Categories: Salads, Dressings, Italian
       Yield: 2 servings
       1    White bread, thin slice
       3 tb Milk
       4    Clove garlic, medium,
       2    Egg yolk, large
       2 tb Lemon juice
     1/2 c  Olive oil
            Pepper, white
            VARIATION: Rouille
       1    Red bell pepper
            VARIATION: Skordalia
     1/2 c  Almonds, blanched,
            Finely ground
   Remove crust from bread- preferrably 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.  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.