Ingredients Jump to Instructions ↓

  1. 1 egg

  2. 1 egg yolk

  3. 1 Tablespoon water

  4. 6 garlic cloves

  5. 1-1/2 cups olive oil Juice of

  6. 1/2 lemon

  7. 1 teaspoon achiote paste

  8. 1 teaspoon water

  9. 1 Tablespoon Dijon mustard

  10. 3 fresh basil leaves, cut into fine shreds

Instructions Jump to Ingredients ↑

  1. Preparation: Place the whole egg and the egg yolk in a blender or food processor and combine. Add the water and garlic and puree for 30 seconds. With the motor running, add the olive oil a few drops at a time at the beginning, then gradually in a thin stream. Add the lemon juice and pulse to combine. The mixture should now be a light, garlicky mayonnaise . Flavored Aiolis: Divide the aioli among 3 bowls. Combine the achiote paste with the water. Add this mixture to one bowl and stir to combine. Add the Dijon mustard to the second bowl of aioli, and stir until well blended. Stir in the basil shreds into the third bowl. Serve as a dipping sauce for beef. Recipe Source: Great Chefs of the East by Ellen Brown (Great Chef's Publishing) Reprinted with permission.


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