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Recipe

Shallot & Herb Aïoli

Scott Phillips

Yield: Makes 1 cup

This bright, creamy, goes-with-everything sauce combines fresh summer herbs with shallots and garlic when they’re at their peak. Slather it on toast and top with sliced ripe tomatoes, serve as a dipping sauce for crab cakes, or put it at the center of a composed Nicoise-style salad.

Ingredients

  • 3 Tbs. minced shallot
  • 1 extra-large egg yolk
  • 1 medium clove garlic, crushed
  • 1 tsp. fresh lemon juice
  • Kosher salt
  • 1/2 cup grapeseed oil
  • 1/4 cup olive oil
  • 1/2 cup fresh flat-leaf parsley leaves, finely chopped
  • 1 Tbs. fresh thyme leaves, chopped

Nutritional Information

      Calories (kcal) : 100
      Fat Calories (kcal): 90
      Fat (g): 11
      Saturated Fat (g): 1
      Polyunsaturated Fat (g): 5
      Monounsaturated Fat (g): 3.5
      Cholesterol (mg): 15
      Sodium (mg): 35
      Carbohydrates (g): 1
      Fiber (g): 0
      Sugar (g): 0
      Protein (g): 0

Preparation

  • In a large bowl, beat the shallot, egg yolk, garlic, lemon juice, 1/2 tsp. salt, and 1 tsp. water with a whisk or hand mixer on medium-high speed until combined.
  • Slowly drizzle in the grapeseed and olive oils while continuing to whisk or mix. Start by adding just a few drops at a time. As the mixture emulsifies, add the oil in a steadier stream. Whisk in the herbs. Refrigerate for up to 1 week.

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