Lemon-Chive Aïoli
- 1 egg yolk, at room temperature
- 1 small garlic clove, minced
- 1/4 teaspoon lemon zest
- 2 teaspoons fresh lemon juice, at room temperature
- 1/4 teaspoon salt
- Pinch of ground red pepper
- 1/4 cup sunflower oil or canola oil
- 2 tablespoons extra virgin olive oil
- 1 teaspoon chopped chives
- Combine first 6 ingredients in Quik Wisk cylinder; blend well. Combine oils in a measuring cup. Drizzle oil mixture into cylinder a few drops at a time, pumping continuously. (Twist top only partially closed to allow oil to flow through holes in the side.) Once mixture thickens, drizzle oil into mixture 1 teaspoon at a time, continuing to blend. Stir in chives. Thin with 1 teaspoon water, if necessary. Transfer to a bowl; cover and refrigerate until ready to use. Store in refrigerator up to 3 days. Serve with steamed artichokes or cooked asparagus, or as a sandwich spread.
egg yolk, garlic, lemon zest, lemon juice, salt, ground red pepper, sunflower oil, extra virgin olive oil, chives
Taken from www.myrecipes.com/recipe/lemon-chive-aioli (may not work)