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Shallot and Herb Aioli

June 5, 2016

ShallotHerbAioli Makes 1 cup


  • 3 T. minced shallot
  • 1 extra lg egg yolk
  • 1 medium clove garlic, crushed
  • t t 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 T fresh thyme leaves, chopped


In a large bowl, beat the shallot, egg-yolk, garlic, lemon juice, 1/2 t salt and 1 t water with a whisk or hand mixer on medium high speed until combined.

Slowly drizzle 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.


From → Lemon, Recipes

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