I’ve always wondered what an Aiolli sauce is. I thought it was something so fancy because of the name. I saw the ingredients and I was surprised to see that all of them are in my kitchen! So I decided to try it out. It’s great with Chicken, beef or pork and it’s also a good way to jazz up your sandwiches and make it fancy.
1 garlic cloves, finely chopped
2 egg yolks
1 cup extra virgin olive oil
1 tbsp lemon juice
1 tbsp Lime juice
1 tbsp Dijon Mustard
1 tbsp Chopped fresh tarragon
Salt and Pepper
DirectionsMake sure all ingredients are at room temparature. Place garlic and egg yolks in a food processor or blender and process until well blended. With the motor running, pour in the oil, teaspoon by teaspoon through the feeder tube until the mixture starts to thicken, then pour the remaining oil in a thin stream until a thick mayonaisse forms. Add the lemon and lime juices, mustard and tarragon and season to taste with salt and pepper. Blend until smooth, then transfer to a nonmetallic bowl. Garnish with a tarragon sprig. Cover with a plastic wrap and let chill until ready to serve. This serves about 4.
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