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Harissa Aioli

August 07, 2019

INGREDIENTS

2 garlic cloves, minced
⅛ teaspoon Kosher salt
2 large egg yolks
1 Tbs. freshly-squeezed lemon juice
1 teaspoon Sicilian Lemon White Balsamic
1 ¼ cups Harissa Infused Olive Oil

DIRECTIONS

In a bowl or the container provided with your immersion blender, combine the garlic, lemon juice, balsamic, salt, and egg yolks. Place the immersion blender in the bowl and process in short pulses until smooth. With the motor running, add the olive oil in a slow, steady stream and process until smooth and blended. (This can be done in any blender or food processor as well.) Season with salt and pepper.

Transfer the aioli to a small bowl, cover and refrigerate until ready to serve.
Makes 1 ½ cups.

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