Friday, June 10, 2011

Home-made Aioli

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.

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