Aioli for everything

2 tablespoons white wine vinegar
6 large garlic cloves, chopped
2 large egg yolks, at room temperature
3 Tbsps freshly squeezed lemon juice
1/2 teaspoon saffron threads (optional, this variation is great with seafood)
1/8 tsp Kosher salt
Freshly ground black pepper
1 1/2 cups extra virgin olive oil

There isn't much to this! Throw everything EXCEPT the oil in a vitamix or put it in a bowl and use an immersion blender and whip it up until its the consistency of mayo. Slowly drizzle in the oil, so as not to ruin the whippy texture. Mix until all the oil is in.  Enjoy it with anything you like. I suggest serving it with Fingerling Tostones and Seasonal Salsa, on your Moroccan Spiced Venison Burger or wherever you like garlicky aioli goodness.  

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