Herbed Aioli
Denne alsidige krydderier kan laves op til en dag i forvejen og afkøles til servering.
Kilde: Martha Stewart Living, august 2001
Udbytte
ingredienser
Kørselsvejledning
Cooks Notes
Råæg bør ikke anvendes i mad tilberedt til gravide kvinder, babyer, småbørn, ældre eller nogen, hvis sundhed er kompromitteret.
Cullen
27.04.2023 @ 15:56
This versatile spice can be made up to a day in advance and cooled for serving. Source: Martha Stewart Living, August 2001. Makes 2 cups. Ingredients: 1 tbsp freshly squeezed lemon juice, 1 tbsp Champagne or sherry vinegar, 2 cloves garlic, 1/2 tsp paprika, 1 large whole egg, 1 large egg yolk, 1 cup vegetable oil, 1/4 cup loosely packed tarragon, roughly chopped, 1 1/2 tsp coarse salt, pinch of freshly ground pepper, 1/2 cup extra-virgin olive oil. Directions: 1. Combine lemon juice, vinegar, garlic, paprika, egg, and egg yolk in the bowl of a food processor. Process just until ingredients are blended. 2. With processor running, slowly drizzle in vegetable oil until mixture begins to come together like mayonnaise. Add tarragon and season with salt and pepper. Drizzle in olive oil slowly while processor is running. Chill for 30 minutes and serve. Cooks Notes: Raw eggs should not be used in food prepared for pregnant women, babies, toddlers, the elderly, or anyone whose health is compromised.