Lemon aioli from Stir: Mixing it Up in the Italian Tradition by Barbara Lynch

  • grapeseed oil
  • harissa paste

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Notes about this recipe

  • twoyolks on December 12, 2015

    I also had an issue with the aioli emulsifying the first time but I think I added the oil too quickly. The aioli is very lemony. I made it with the optional harissa but had to add more so that I could taste any heat. This is also very thick and could use something to thin it out.

  • Breadcrumbs on March 19, 2014

    p. 47 - Well, I suppose it was only a matter of time before I discovered a recipe that disappointed and it seems this was it. I’ve made a lot of Aioli but this is the very first time I’ve ever had an issue with the Aioli emulsifying. I’m not sure what the issue was…perhaps too much olive oil? I use a whole egg in my usual recipe but only ½ cup of oil. BL calls for 2 yolks but ¾ cup of oil. In any event, all was not lost and I was able to revive the soupy mess by whisking while drizzling it slowly into a bowl to which I added another egg yolk. I then split the recipe in half and added some Sriracha (an optional ingredient) to one bowl so mr bc and I could do a taste test. No surprise that I preferred the Sriracha version and mr bc preferred the plain one! The end product was too eggy and rich for my taste. Photos here: http://chowhound.chow.com/topics/967242#8827017

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