Packed with fresh herbs, this aioli is a perfect alternative to an oil-and-vinegar dressing—especially if you're eating outdoors, since it's less likely to leak and make a mess. It's also so delicious that you'll want to slather it on everything, from sandwiches to roasted meats. If you want to give your fellow picnickers options, make a spicy red-tinged version by swapping in two tablespoons of harissa paste for the herbs.
Green Herb Aioli
Recipe from the Tasting Table Test Kitchen for Crate and Barrel
Yield: 1 cup
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
1 cup loosely packed mixed herbs (such as mint, tarragon, basil and chives)
2 egg yolks
1 garlic clove, minced
2 tablespoons lemon juice (juice of ½ lemon)
1 tablespoon water
1 cup canola oil, grapeseed oil or another neutral flavored oil
Salt and pepper, to taste
1. In a blender, combine the herbs, egg yolks, garlic, lemon juice and water, and blend, stopping intermittently and scraping down the sides (it won't be completely blended at this point).
2. With the blender running, add the oil in a slow, steady stream. Continue blending until emulsified and thickened to a smooth, mayonnaise-like consistency, stopping once to scrape down the sides. Taste and adjust the seasoning with salt and pepper as needed. Store in an airtight container and chill until ready to serve.
Crate and Barrel provided the product featured here and sponsored this post.
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