Celery Leaf Aioli2019-07-02T16:17:29-04:00

Celery Leaf Aioli

Presented by Grille 3501


  • 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.


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.


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As seen in the Summer/Fall 2019 Issue

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