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.
YIELDS ABOUT 2 CUPS
As seen in the Summer/Fall 2019 Issue
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