Celery Leaf AioliMeris Resources2019-07-02T16:17:29-04:00

Celery Leaf Aioli

Presented by Grille 3501

INGREDIENTS

• 2 egg yolks, room temperature*
• 1 cup celery, chopped
• 2 cloves garlic, minced
• 2 tsp. lemon juice
• 1/2 tsp. sea salt
• 1 cup fennel fronds
•  1 cup canola oil

*For safe consumption, the USDA recommends using in-shell pasteurized eggs.

DIRECTIONS

Process everything except canola oil in food processor for 3 minutes until well blended.

While continuing to process, slowly add in oil in a thin stream until emulsion is formed and mixture thickens to desired consistency. Transfer aioli to an airtight container and keep refrigerated.

NOTE: The restaurant serves this condiment with Grilled King Salmon.

YIELDS ABOUT 2 CUPS