- 2 garlic cloves, minced
- 2 egg yolks
- 1 Tbsp coriander
- Dried red pepper flakes, tailor to your preference
- 1 tsp Lake George Olive Oil Co. Lemongrass Mint White Balsamic Vinegar
- 1 1/4 cup George Olive Oil Co. Harissa Infused Extra Virgin Olive Oil
- 1/8 tsp sea salt
- 1 Tbsp freshly squeezed lemon juice
- Dash of cumin
- In a medium to large bowl, combine the garlic, lemon juice, balsamic, red pepper flakes, coriander, cumin, salt, and egg yolks. Use a hand-emulsifier and process in short pulse until smooth.
- With the motor running, add the George Olive Oil Co. Harissa Infused Extra Virgin Olive Oil slowly and steadily until smooth and blended. Season with salt and pepper.
- Transfer the Aioli to a small bowl, cover and refrigerate until ready to serve.
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