18 May Aioli | Durant Mother Sauce Collection
This garlic and olive oil sauce is a staple of the Provencal and Catalonian regions of coastal France and Spain, as well here at Durant Vineyards and Olive Mill. Recipe courtesy of Chefs Eric and Sara, Culinary Directors for Durant at Red Ridge Farms.
In a food processor, add the garlic cloves, egg yolks, cold water and sea salt. Process until smooth, then slowly drizzle in the olive oil to make the emulsion. A dash of water, or lemon juice can be added at the end to adjust the consistency.
This garlic and olive oil sauce is a staple of the Provencal and Catalonian regions of coastal France and Spain, as well here at Durant Vineyards and Olive Mill. The addition of a few tablespoons of any of our Durant fused olive oils, from the citrus forward notes of our lemon olive oil, to the vibrant green chili flavor of the jalapeno fused olive oil, will add another layer of flavor to this garlicky condiment. Enjoy as an accompaniment to grilled asparagus, poached shrimp or just slather on a crusty baguette for your next sandwich!
Ingredients
Directions
In a food processor, add the garlic cloves, egg yolks, cold water and sea salt. Process until smooth, then slowly drizzle in the olive oil to make the emulsion. A dash of water, or lemon juice can be added at the end to adjust the consistency.
This garlic and olive oil sauce is a staple of the Provencal and Catalonian regions of coastal France and Spain, as well here at Durant Vineyards and Olive Mill. The addition of a few tablespoons of any of our Durant fused olive oils, from the citrus forward notes of our lemon olive oil, to the vibrant green chili flavor of the jalapeno fused olive oil, will add another layer of flavor to this garlicky condiment. Enjoy as an accompaniment to grilled asparagus, poached shrimp or just slather on a crusty baguette for your next sandwich!