Recipe: Homemade Aioli with Farmers Market Treasure
Our friend Stephanie has been been surviving these hot days with a cold meal of vegetables & aioli with a loaf of fresh bread...whether from the farmer’s market , the grocer or your own garden, a little dip will enhance everything! Here's her favorite recipe.
1/2 shallot, minced
1 clove garlic, minced
2 Tbl. Lemon juice or white wine vinegar
1 Tbl. Dijon mustard
2 egg yolks
1/2 c. extra virgin olive oil
1/2 c. vegetable oil (grapeseed, canola, sunflower)
Fresh herbs—basil, parsley, chives, tarragon, rosemary, dill (Any of these or a combination that you enjoy!)
In a food processor, combine shallot, garlic, lemon juice & mustard with a pinch of salt and allow to stand for 5 minutes; then puree.
Add egg yolks, and while running slowly pour in the oils creating a thick emulsion like a mayonnaise.
Season to taste with salt & lemon juice (or vinegar) and fold in the fresh herbs
I would suggest only adding herbs to the portion that you’ll use for each meal—the remainder can be stored for up to 5 days in the fridge.
This would also go great with the French wines we are tasting on Friday July 24th.