Rosemary Aioli

Rosemary Aioli

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Credit: Stephanie Izard, Chef/Owner, Girl & the Goat, Chicago
The National Culinary Review, February 2014


1 sprig fresh rosemary
2 egg yolks
1 T. Dijon mustard
¼ cup sherry vinegar
1 T. water
1½ cups canola oil
1 T. tamari
1½ t. sambal
1½ t. honey
Salt and pepper, to taste


Method: In spice grinder, put rosemary leaves; grind to coarse powder. In blender, put ground rosemary, egg yolks, mustard, vinegar and water. Process until combined. With machine running, add oil in slow, steady stream. Mix in tamari, sambal and honey. Season with salt and pepper.


3 cups (approximately)


Sauce/Dressing/Rub, The National Culinary Review

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