BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

TOMATO AIOLI

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Ingredients:

  • 2 cloves garlic

  • 1 Tablespoon tomato paste
  • ½ teaspoon sea salt
  • 2 egg yolks, room temp.
  • 3 ounce grape seed oil
  • 3 ounce EVOO
  • ½ lemon juiced

Method:

Mash garlic into a paste with tomato and salt; add yolks and whisk well; add oils in a steady stream, whisking constantly; add juice; reserve chilled.




TO RECIPES

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