Be the first to Classic aioli, garlic mayonnaise, is spiced up with achiote paste, Dijon mustard, and fresh basil. This is fast and easy to make in a blender or food processor. Serve as dipping sauces for beef.
Prep Time: 10 minutes
Ingredients:
- 1 egg
- 1 egg yolk
- 1 Tablespoon water
- 6 garlic cloves
- 1-1/2 cups olive oil
- Juice of 1/2 lemon
- .
- 1 teaspoon achiote paste
- 1 teaspoon water
- 1 Tablespoon Dijon mustard
- 3 fresh basil leaves, cut into fine shreds
Preparation:
Place the whole egg and the egg yolk in a blender or food processor and combine.
Add the water and garlic and puree for 30 seconds. With the motor running, add the olive oil a few drops at a time at the beginning, then gradually in a thin stream. Add the lemon juice and pulse to combine. The mixture should now be a light, garlicky mayonnaise.
Flavored Aiolis:
Divide the aioli among 3 bowls. Combine the achiote paste with the water. Add this mixture to one bowl and stir to combine. Add the Dijon mustard to the second bowl of aioli, and stir until well blended. Stir in the basil shreds into the third bowl.
Serve as a dipping sauce for beef.
Recipe Source: Great Chefs of the East by Ellen Brown (Great Chef's Publishing)
Reprinted with permission.
Add the water and garlic and puree for 30 seconds. With the motor running, add the olive oil a few drops at a time at the beginning, then gradually in a thin stream. Add the lemon juice and pulse to combine. The mixture should now be a light, garlicky mayonnaise.
Flavored Aiolis:
Divide the aioli among 3 bowls. Combine the achiote paste with the water. Add this mixture to one bowl and stir to combine. Add the Dijon mustard to the second bowl of aioli, and stir until well blended. Stir in the basil shreds into the third bowl.
Serve as a dipping sauce for beef.
Recipe Source: Great Chefs of the East by Ellen Brown (Great Chef's Publishing)
Reprinted with permission.
