SPICY ORANGE AIOLI

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Was first served with Salmon cakes, but certainly has many more applications, such as crabcakes, seafood dishes, breaded and fried fish, etc.
INGREDIENTS
1 whole egg, room temperature
juice from 1/2  lemon
2 cloves garlic, split, sprout removed and pasted
3/4 cup (6 oz) neutral flavored grape seed oil or EOO or blend of both
1/4 teaspoon orange zest  OR, use 1 teaspoon orange infused oil
1/4 to 1/2 teaspoon chili paste OR, use 1 teaspoon chili pepper infused oil
1 teaspoon each salt, coriander, and black pepper
METHOD
Blend egg, lemon juice, and garlic in a bowl and whisk; or blend in food processor. Slowly drizzle in EVOO. When mixture is emulsified and thik, fold in flavorings of orange and chili; Add 1/2 the salt, pepper coriander and refrigerate to bloom for 10 minutes. Taste and add more seasoning, if needed.


TO RECIPES

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