Aïoli
Ingredients
1 egg yolk
1 teaspoon Dijon mustard
1 garlic clove, minced
1/2 teaspoon lightly chopped fresh rosemary
1 teaspoon red wine vinegar
2 teaspoons Lavender Honey
1/2 cup olive oil
1/4 cup extra-virgin olive oil
Salt and pepper
1–2 tablespoons fresh lemon juice
Preparation
Whisk together the egg yolk, mustard, garlic, rosemary, vinegar, and honey in a small bowl. Slowly whisk in the regular olive oil, then the extra-virgin olive oil. The aïoli should have the consistency of a creamy mayonnaise. Add a pinch of salt and pepper, and a squeeze of lemon or a little more vinegar, if necessary. The aïoli is best made a few hours ahead so the flavors can bloom and mellow, and best if used within a day or two.
From Crescent City Cooking by Susan Spicer Copyright (c) 2007 by Susan Spicer Published by Knopf.
Susan Spicer was born in Key West, Florida, and lived in Holland until the age of seven, when her family moved to New Orleans. She has lived there ever since, and is the owner of two restaurants, Bayona and Herbsaint. This is her first cookbook.
Paula Disbrowe was the former Cowgirl Chef at Hart & Hind Fitness Ranch in Rio Frio, Texas. Prior to that, she spent ten years working as a food and travel writer. Her work has appeared in The New York Times, Food & Wine, and Saveur, among other major publications.
