Körniger Senf Aioli
Diese würzige Aioli ist die perfekte Ergänzung zu unserem gegrillten Jumbo Shrimp und Linguica mit Mais.
Quelle: Martha Stewart Living, Juni 2007
Ausbeute
Zutaten
Richtungen
Kochs Notizen
Die Eier in diesem Rezept sind
nicht
gekocht. Es sollte nicht vorbereitet sein
für schwangere Frauen, Babys, jung
Kinder, ältere Menschen oder andere
Gesundheit ist gefährdet.
nicht
gekocht. Es sollte nicht vorbereitet sein
für schwangere Frauen, Babys, jung
Kinder, ältere Menschen oder andere
Gesundheit ist gefährdet.
Ernesto
27.04.2023 @ 15:19
This spicy aioli is the perfect complement to our grilled jumbo shrimp and linguica with corn. The recipe is from Martha Stewart Living, June 2007 and yields about 2 cups. To make it, crush 2 small garlic cloves and 1/8 teaspoon coarse salt into a paste with the side of a chefs knife. In a food processor, pulse 2 large egg yolks and 1 1/2 teaspoons grainy Dijon mustard. With the machine running, add enough canola oil drop by drop until the mixture begins to emulsify (about 1/3 of the canola oil). Add the remaining canola oil in a very thin, steady stream; as the mixture thickens, add 1 tablespoon water. Continue to blend and add olive oil (and as much water as necessary to create a smooth, light consistency). Transfer to a bowl and stir in the garlic paste, 2 teaspoons fresh lemon juice, and salt. Note that the eggs in this recipe are not cooked and it should not be prepared for pregnant women, babies, young children, older people, or others with compromised health.