Wednesday, July 21, 2010

Susanne's Aioli

  1. In the bottom of a beaker, crack a large egg and let it come to room temperature while you assemble the rest of the ingredients.
  2. Prepare:
    • Mix together 2/3 cup canola oil and 1/3 cup olive oil
    • juice one lemon
    • 2/3 cup fresh italian parsley
    • 4 cloves of garlic (or to taste)
    • sea salt and white pepper to taste
  3. Put 2 tablespoons of oil in with the egg. Start blending with a Cuisinart hand blender. Slowly add some more oil, allowing it to emulsify before adding more. Keep drizzling in the oil.
  4. As the aioli thickens, add the oil more quickly. Stop halfway through and add the parsley, garlic, lemon juice, and salt and pepper.
  5. Continue blending until all the oil is incorporated and the aioli is thick. Taste and adjust seasoning to your liking.
  6. Spoon into a pretty serving bowl, cover and chill for at least a half hour before serving so the flavors can marry.
Serves 6
Recipe compliments of Susanne Woolley

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