If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: I love making aioli, as I have already mentioned. In this one I wanted to play with sweet and sour and herbaceaous flavours, which I feel go beautifully with the richness of mayonnaise. The intent behind this aioli is to be an accompaniment for scallops I make on a grill-- I put a thin layer of olive oil in a copper pan, then place the scallops dressed only with a tiny shaving of lemon rind on top, and put it on a big open weber grill, about two minutes on each side. I like to plate two of these scallops on a small mound of this pinkish aioli as a first course. Their brininess shines. But of course, the aioli serves also as a great foil for purslane and potato salad. - nogaga —nogaga
Food52 Review: The combination of thyme and coriander and balsamic vinegar is absolutely brilliant. It creates a slightly sweet, tangy, herbaceous flavor that is very well balanced. The aioli came together beautifully, it was thick and creamy. I was going to take nogaga's advice and serve with scallops, I'm certain that would be delicious, but I decided to grill steaks and served the aioli with them and it was amazing. This aioli is different from any I have ever tasted. I love that nogaga took a classic recipe and added what could be considered unconventional ingredients. The result is a delicous aioli that I will certainly make again. - sdebrango —sdebrango
- large, organic, room temperature egg yolk
- 1/2 cup canola oil (or other neutral oil)
- 1/2 cup olive oil
- 1 generous tablespoon balsamic vinegar
- 1 clove garlic
- 2 sprigs thresh thyme
- 1 1/2 teaspoons corriander seeds
- 1 1/2 teaspoons grea sea salt
- Drop yolk in large bowl, start rapidly whisking as you slowly pour in a thread of the canola oil, until it has all been absorbed. Then do the same with the olive oil.
- Add the generous tablespoon (tablespoon and a splash) of balsamic vinegar.
- Smash clove of garlic, and mash in mortar with the thyme leaves, corriander and salt till it is pretty much a paste.
- Incorporate into the aioli. This aioli is especially delicious under seared scallops, as above, and benefits from a day in the fridge before use. The flavours come together that much more.
In Queso Were Wondering
Cashews are the mvp of vegan ingredients
This queso is nuts.
Keep your bubbly bubbly.
Meet 2015's best sellers.
Our guide to the Eastern Shore.
Get your shine on.