Herbed Aioli

This versatile condiment can be made up to a day in advance and refrigerated until serving.

  • Yield: Makes 2 cups

Source: Martha Stewart Living, August

Ingredients

  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon Champagne or sherry vinegar
  • 2 cloves garlic
  • 1/2 teaspoon paprika
  • 1 large whole egg
  • 1 large egg yolk
  • 1 cup vegetable oil
  • 1/4 cup loosely packed tarragon, coarsely chopped
  • 1 1/2 teaspoons coarse salt
  • Pinch of freshly ground pepper
  • 1/2 cup extra-virgin olive oil

Directions

  1. Combine lemon juice, vinegar, garlic, paprika, egg, and egg yolk in the bowl of a food processor. Process just until ingredients are blended.

  2. With processor running, slowly drizzle vegetable oil into mixture (it should begin to come together like mayonnaise). Add tarragon; season with salt and pepper. Slowly drizzle olive oil into processor. Chill for 30 minutes, and serve.

Cook's Notes

Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.

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