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Yields16 Servings
 2 Garlic, minced
  tsp Fine Sea Salt
 2 large Egg Yolk, at room temperature
 1 tbsp Lemon Juice, freshly squeezed
 1 tsp VSOP Sicilian Lemon Aged White Balsamic Vinegar
 1 ¼ cups VSOP Harissa Extra Virgin Olive Oil
1

In a bowl or the container provided with your immersion blender, combine the garlic, lemon juice, white balsamic, salt, and egg yolks. Place the immersion blender in the bowl and process in short pulses until smooth.

2

With the motor running, add the olive oil in a slow, steady stream and process until smooth and blended. Season with salt and pepper if needed. Transfer the aioli to a small bowl, cover and refrigerate until ready to serve. Makes 1 1/2 cups. Enjoy!

Ingredients

 2 Garlic, minced
  tsp Fine Sea Salt
 2 large Egg Yolk, at room temperature
 1 tbsp Lemon Juice, freshly squeezed
 1 tsp VSOP Sicilian Lemon Aged White Balsamic Vinegar
 1 ¼ cups VSOP Harissa Extra Virgin Olive Oil

Directions

1

In a bowl or the container provided with your immersion blender, combine the garlic, lemon juice, white balsamic, salt, and egg yolks. Place the immersion blender in the bowl and process in short pulses until smooth.

2

With the motor running, add the olive oil in a slow, steady stream and process until smooth and blended. Season with salt and pepper if needed. Transfer the aioli to a small bowl, cover and refrigerate until ready to serve. Makes 1 1/2 cups. Enjoy!

Harissa Aioli

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