A traditional Mediterranean aioli is mixed with harissa paste. This recipe comes from the Northern region of Italy where they use a cooked egg and lemon-soaked egg yolks. This is delicious on just about anything. I like it with a frittata or oven-fried potatoes. It will last up to 4 or 5 days in the refrigerator.
Provided by Buckwheat Queen
Categories Side Dish Sauces and Condiments
Time 15m
Yield 8
Number Of Ingredients 8
Steps:
- Bring 2 cups of water to a boil over medium-high heat. Reduce to a simmer and lower egg into the water. Simmer for 5 minutes until soft boiled. Remove from boiling water with a slotted spoon and hold under cold running water until cool enough to handle. Peel and allow egg to come to room temperature.
- Place egg yolks in a small bowl and pour lemon juice on top; set aside.
- Peel garlic cloves and remove and discard any green sprouts running through the middle. Add garlic cloves to a blender.
- Place soft-boiled egg in the blender; season with salt and pepper. Drop in egg yolk-lemon juice mixture. Pulse a couple of times, then blend on low quickly, then blend on medium until smooth. Slowly add olive oil and blend at medium-high speed until an emulsion forms. When mixture has the consistency of mayonnaise, it is ready. Transfer aioli to a bowl; fold in harissa paste just until mixed.
- Refrigerate until use. Sprinkle with a pinch of ground cardamom before serving.
Nutrition Facts : Calories 325.2 calories, Carbohydrate 1.2 g, Cholesterol 71.7 mg, Fat 35.5 g, Fiber 0.1 g, Protein 1.5 g, SaturatedFat 5.2 g, Sodium 50.1 mg, Sugar 0.1 g
There are no comments yet!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love