Creole-Mustard Aïoli
Posted: Sun Mar 15, 2009 11:18 am
Creole-Mustard Aïoli
Ingredients:
3 large eggs
2 T. minced fresh garlic
2 T. fresh lemon juice
1 1/2 t. Dijon mustard
3 c. canola oil
1 1/2 t. kosher salt, plus to taste
1/2 t. freshly ground black pepper, plus to taste
1/4 c. Creole mustard
Preparation:
In a blender, combine the egg, garlic, lemon juice and mustard. Pulse about 3 times to blend well.
With the blender's motor still running, very gradually add half the oil in a thin, steady stream, blending just until all is incorporated and the mixture is the consistency of mayonnaise. Turn off the blender, and push the sides down with a rubber spatula.
Turn on the blender again and very gradually add the remaining oil, blending just until all is incorporated. Do not over-mix or the oil will separate and rise to the surface. Season with 1/2 t. kosher salt and 1/8 t. pepper.
Add 1/4 c. Creole mustard, blending just a few seconds until well incorporated.
Before using, refrigerate overnight in a covered, nonreactive container to let the flavors develop; then season with more salt and pepper, if desired. Keep refrigerated, and use within four days. Makes scant 1 1/2 cup.
Ingredients:
3 large eggs
2 T. minced fresh garlic
2 T. fresh lemon juice
1 1/2 t. Dijon mustard
3 c. canola oil
1 1/2 t. kosher salt, plus to taste
1/2 t. freshly ground black pepper, plus to taste
1/4 c. Creole mustard
Preparation:
In a blender, combine the egg, garlic, lemon juice and mustard. Pulse about 3 times to blend well.
With the blender's motor still running, very gradually add half the oil in a thin, steady stream, blending just until all is incorporated and the mixture is the consistency of mayonnaise. Turn off the blender, and push the sides down with a rubber spatula.
Turn on the blender again and very gradually add the remaining oil, blending just until all is incorporated. Do not over-mix or the oil will separate and rise to the surface. Season with 1/2 t. kosher salt and 1/8 t. pepper.
Add 1/4 c. Creole mustard, blending just a few seconds until well incorporated.
Before using, refrigerate overnight in a covered, nonreactive container to let the flavors develop; then season with more salt and pepper, if desired. Keep refrigerated, and use within four days. Makes scant 1 1/2 cup.