Author Notes
Because my husband loves sauces and I wanted a lighter version of aioli for corn and crab fritters, I came up with the following recipe, no huge changes from other aioli recipes, lighter with a touch of my ground red pepper flakes and a teaspoon or two of my favorite orange juice from Cara Cara oranges.
Equipment, the whisk attachment on the stick blender, moments to make.
—ibbeachnana
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Ingredients
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1
whole egg + 1 yolk
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1/2 teaspoon
Dijon mustard
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3/4 cup
mild olive oil
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1/4 cup
EVOO
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3/4 teaspoon
lemon juice
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2 teaspoons
juice from a Cara Cara orange
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2
small cloves of garlic
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1/4-1/2 teaspoons
kosher salt
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pinches of ground red pepper flakes
Directions
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Egg and pressed garlic in the stick blender jar, whisk for several seconds on medium low speed, slightly thickened, slowly add the oil until you get a smooth thick aioli.
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Place in serving bowl and sprinkle a little ground red pepper.
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Keep in mind that I didn't want to overwhelm the crab flavor or fresh corn in the fritters, but you can certainly adjust any of the ingredients to suit your own taste.
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