Fried oysters with lemon saffron aioli from Cooking for Jeffrey: A Barefoot Contessa Cookbook (page 30) by Ina Garten

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Notes about this recipe

  • anya_sf on September 13, 2022

    I tried to make 1/2 aioli recipe in a blender (which has worked before) but it never emulsified and I couldn't fix it with an extra yolk. The full recipe turned out well in the processor. Now I have a lot of leftover aioli. My oysters hardly had any liquor (I just cooked 9), so I only used buttermilk with the egg. The oysters fried up nice and crispy, even though I realize now I forgot the panko. The aioli was quite strongly flavored, so a small amount was plenty.

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