by Chef Laura Frankel, LaurasKosherKitchen
This delicious Provencal egg based condiment sauce is like mayonnaise but so much better. The addition of garlic and fresh lemon juice enhances the flavors and will have you eating it by the spoonful. Use it as an accompaniment for Fried Baby Artichokes, Fried Zucchini or fish; as a dip for assorted cut fresh veggies,on as a spread on sandwiches...the uses are endless.
3 cloves garlic, smashed
3 egg yolks*
1 tablespoon Water
3 tablespoons Lemon Juice plus zest of 1 lemon
1 1/2 cups best quality extra virgin olive oil
Place the garlic, egg yolks, water, lemon juice and zest and salt and pepper in the work bowl of a food processor or blender.
With the motor running, drop by drop, add the olive oil until the mixture begins to thicken (you will see it catch). Once the aioli has started to thicken, you can add the oil a bit faster.
Store the aioli, covered, in the refrigerator for up to 3-5 days.
*From KosherEye: Please note that the recipe contains raw eggs and we suggest using pasteurized eggs.
Recipes: Appetizers, Sauce/Dip, Parve, KosherAdd a comment