Well sort of...
I cooked an artichoke last night. Since I didn't have any pre-made sauces around I decided to throw something together. I pulled together preserved lemons, oil, and a flavored vinegar. The vinegar was flavored with cranberry and shallot, so I included a few of the pickled cranberries. What I created was so close to an aioli I was surprised. With no egg I managed to make a stable creamy sauce.
I cooked an artichoke last night. Since I didn't have any pre-made sauces around I decided to throw something together. I pulled together preserved lemons, oil, and a flavored vinegar. The vinegar was flavored with cranberry and shallot, so I included a few of the pickled cranberries. What I created was so close to an aioli I was surprised. With no egg I managed to make a stable creamy sauce.
Cranberry Aioli
3 slices of preserved lemon
2 T olive oil
2 T cranberry vinegar
5 pickled cranberries
Place all ingredients is a high sided container (I used a canning jar). Blend until creamy, about 3 mins.
No comments:
Post a Comment