3 cloves garlic
1 lemon -- zested and juiced
4 egg yolks
3/4 to 1 cup olive oil
1/2 teaspoon salt
1/2 teaspoon freshly cracked black pepper
1/2 cup drained and roughly chopped peppadews
Place garlic, lemon juice, zest, and egg yolks in a blender or food processor. Blend until the ingredients are combined. With the machine running,
remove the lid and slowly drizzle in the olive oil. When well combined, taste for seasoning, adjust if necessary, then add the peppadews and pulse
until aioli is speckled with them, but not fully blended.
Remove the aioli to a small serving bowl.
Rec.food.recipes is moderated by Tracy E. Carman at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/