Leek Aioli
Print Recipe
|
Enjoy with Peperoncino Garlic Potato Chips, on burgers or sandwiches, or with fish or chicken fingers.
Leek Aioli
|
Print Recipe
|
Enjoy with Peperoncino Garlic Potato Chips, on burgers or sandwiches, or with fish or chicken fingers.
| Servings | Prep Time |
| 1/2Cup | 10minutes |
| Servings | Prep Time |
| 1/2Cup | 10minutes |
Ingredients
- 2 garlic cloves minced and mashed with a bit of salt, or use crushed garlic from a jar
- 1 large egg yolk
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon dijon mustard
- 1/4 cup Frescolio Cilantro and Onion Infused EVOO
- sea salt to taste
- freshly ground pepper to taste
Servings: Cup
Units:
|
Ingredients
Servings: Cup
Units:
|
Instructions
- Whisk together garlic, yolk, lemon juice and mustard in a small bowl.
- Add oil, a few drops at a time to yolk mixture, whisking constantly until all oil is incorporated and mixture is emulsified. If mixture separates, stop adding oil and continue whisking until mixture comes together, then resume adding oil.
- Season with salt and pepper.
- Chill, covered until ready to use. Keeps well for up to a day.
Recipe Notes
Enjoy with Peperoncino Garlic Potato Chips, on burgers or sandwiches, or with fish or chicken fingers.
This recipe uses the Cilantro + Onion Infused EVOO. You could also try it with a Varietal EVOO or Rosemary Infused Olive Oil or any combination thereof!