This bright, kicky aioli does double duty as a finishing sauce and appetizer. Dab over fish or chicken for a little extra flare, or serve with fresh crudités as a first course. Bonus points for slathering into sandwiches.
Ingredients
- 4 garlic scapes, roughly chopped
- 2 tsp sea salt, plus more to taste
- 1 fresh, high quality egg yolk
- 2 tbsp lemon juice
- 1 cup extra-virgin olive oil
Preparation
- Combine the garlic scape and salt in the bowl of a food processor. Process until finely minced.
- Add the egg yolk and lemon juice to the food processor and pulse until fully incorporated.
- With the food processor running, slowly pour in the olive oil. Take your time with this step. Adding the oil slowly allows it to fully emulsify.
- Continue to process until the oil is fully incorporated and the aioli is creamy. Serve immediately or store in the refrigerator for up to one week.
