KosherEye
<<< o >>> Applesauce Cake <<< o >>> Chickpea Fritters <<< o >>> Pumpkin Honey Loaf <<< o >>> Pomegranate Glazed Rack of Lamb <<< o >>> Rice Fit for a King <<< o >>> Homemade Date-Honey <<< o >>> Root Vegetable Tsimmes with Date-Honey <<< o >>> Crustless Pumpkin Custard with Date-Honey <<< o >>> Sweet and Sour Meatballs with Date-Honey <<< o >>> Apple Honey Jar <<< o >>>

Kosher Appetizers



Bookmark and Share
Garlicky-Lemon Aioli PDF Print E-mail

KosherEye.com

aiolisauce1

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.

Ingredients:

3 cloves garlic, smashed   
3 egg yolks*
1 tablespoon Water
3 tablespoons Lemon Juice plus zest of 1 lemon
Salt, Pepper
1  1/2 cups best quality extra virgin olive oil

Directions:

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.

Notes:

*From KosherEye: Please note that the recipe contains raw eggs and we suggest using pasteurized eggs.

Recipes: Appetizers, Sauce/Dip, Parve, Kosher

 


blog comments powered by Disqus
 
round-facebook round-twitter pinterest round-rss
World Of Judaica
kol_foods
Daniel_Ad_3