Harissa Aioli - Immersion Blender Method
Ingredients
- 2 garlic cloves, minced
- ⅛ teaspoon Kosher salt
- 2 large egg yolks
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon Olive and Then Some Sicilian Lemon White Balsamic
- 1¼ cups Olive and Then Some Harissa Olive Oil
Instructions
- In a bowl or the container provided with your immersion blender, combine the garlic, lemon juice, balsamic, salt, and egg yolks. Place the immersion blender in the bowl and process in short pulses until smooth. With the motor running, add the olive oil in a slow, steady stream and process until smooth and blended. Season with salt and pepper.
- Transfer the aioli to a small bowl, cover and refrigerate until ready to serve.
- Makes 1½ cups.
