Garlic Scape Aioli

Garlic Scape Aioli

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

  1. Combine the garlic scape and salt in the bowl of a food processor.  Process until finely minced.  
  2. Add the egg yolk and lemon juice to the food processor and pulse until fully incorporated.
  3. 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. 
  4. 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.
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