Leek Aioli
Enjoy with Peperoncino Garlic Potato Chips, on burgers or sandwiches, or with fish or chicken fingers.
Servings Prep Time
1/2Cup 10minutes
Servings Prep Time
1/2Cup 10minutes
Ingredients
  • 2 garlic clovesminced and mashed with a bit of salt, or use crushed garlic from a jar
  • 1large egg yolk
  • 2teaspoons fresh lemon juice
  • 1/2teaspoon dijon mustard
  • 1/4cup Frescolio Leek Agrumato EVOO
  • Frescolio Sea Saltto taste
  • freshly ground pepperto taste
Instructions
  1. Whisk together garlic, yolk, lemon juice and mustard in a small bowl.
  2. Add oil, a few drops at a time to yolk mixture, whisking constantly until all oil is incorporated and mixture is emulsified. If mixture separates, stop adding oil and continue whisking until mixture comes together, then resume adding oil.
  3. Season with salt and pepper.
  4. Chill, covered until ready to use. Keeps well for up to a day.
Recipe Notes

Enjoy with Peperoncino Garlic Potato Chips, on burgers or sandwiches, or with fish or chicken fingers.

This recipe uses the Leek Agrumato EVOO. You could also try it with a Varietal EVOO or Rosemary Infused Olive Oil or any combination thereof!