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Credit: Jennifer Jasinski, Executive Chef/Owner, Rioja, Denver
The National Culinary Review, July/August 2010
1¼ cups olive oil
5 garlic cloves
1 T. Dijon mustard
2 T. lemon juice
1 large egg yolk
1½ oz. (about 2 cups) chopped fresh basil
Pinch of sugar
Salt and pepper
Method: In small pot, put oil and garlic cloves on medium heat until garlic is golden-brown. Strain cloves from oil. Cool oil; reserve. In food processor, add roasted garlic, mustard, lemon juice and egg yolk; start to process. Add basil; process 1 minute. Slowly stream in cooled oil to emulsify. Add sugar and salt and pepper, to taste. Transfer aïoli to small container. Refrigerate.
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