Recipe by Rosa Basile-Marrello
Pair with delicious cod fish bites!
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Ingredients
- 1 egg whole (room temperature)
- 1 egg yolk (room temperature)
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice freshly squeezed
- 1 tsp Saltwest Lemon Dill Sea Salt coarse (available at dressed by an Olive)
- 2 small garlic cloves peeled and finely crushed (mortar & pestle)
- 1/4 cup to 1/2 cup Lemon Infused Olive Oil (available at dressed by an Olive)
Ingredients
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Instructions
- Tip: Make the aioli first to have it ready to go when your fish cakes are cooked! Use a mortar and pestle to crush the garlic, sea salt, and lemon juice. Let it rest for 5 minutes.
- Add the whole egg and egg yolk into the food processor (or use an immersion blender). Pulse to mix the eggs, add the previous garlic mixture, and pulse again.
- Next, slowly add the oil to allow the emulsification process to take place. Note: If you using an immersion blender, lift the blender out of the mixture to allow some air to be mixed in.
- Continue blending, the aioli will start to emulsify and thicken. You'll continue to blending until the aioli becomes creamy and is fully emulsified. Tip: If you prefer a lighter texture, simply add more oil. Note: If you make your aioli creamy, you can also use it as a Caesar dressing by blending into 1-2 anchovies, and/or capers.
- Store in an airtight container in the fridge until ready to use. Note: This mixture can be stored in the fridge for 5-7 days in an airtight container.