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Author Notes: A beautiful butterfly cut of lamb was screaming for an aioli. This is how I responded. —Sagegreen
Makes @ one cup
- 1 farm fresh egg yolk, room temperature
- 2/3 canola oil
- 1 well smashed garlic clove, peeled
- 1 tablespoon champagne or cider vinegar
- pinch of Maldon salt flakes or sea salt
- 1/3 cup cold pressed extra virigin olive oil
- 1 teaspoon lemon zest
- spritz of lemon juice
- 2 tbl. bruised and minced spearmint leaves
- 1 tablespoon bruised and minced tarragon leaves
- 1 tablespoon bruised and minced ramp greens (or a mix of scallions and chives)
- pinch of ground lemongrass
- tiny splash of brandy
- In a bowl resting on a tea towel (thanks, Food52 for the tip) begin whisking the yolk, vinegar, garlic, salt, and a tiny splash of the canola oil.
- As you continue to whisk away with your better hand, slowly pour a thin stream of the same oil into the bowl. The mix should fluff up and pull together. At this point you can exhale and switch over to the olive oil. In the same fashion pour a slow steady stream into the bowl as you whisk like a dervish. Add in the lemon zest. Taste and adjust the acidity and salt level if needed.
- Spritz the finely minced herbs with lemon juice. Stir in the combination with the lemongrass to the aioli. Add a teeny, tiny splash of brandy.
- Grill or sear your seasoned lamb (or sirloin) about 4-5 minutes per side with onions. Serve with a dollop of the aioli. Garnish with fresh herbs and pea shoots. French fries on the side would complete this for me!
- This recipe was entered in the contest for Your Best Use of Aioli
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