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AWESOME AIOLI: FIVE WAYS

THE EXUBERANCE OF FALL
FEATURED IN EMILY'S NEW, UPDATED COOKBOOK
Trust Emily Lycopolus, the author of
"The Olive Oil & Vinegar Lover's Cookbook", when she says that AIOLI (a-o-lee) is simple to make and a joy to serve. With endless variations to keep it interesting, it adds an essential gourmet flourish to the ordinary. A dollop on roast potatoes, a dip for fries, a spread on a sandwich or alongside roast beef. Aioli is traditionally prepared with olive oil (not canola) adding a fruity flavour to soften garlic's intensity. This recipe is from Emily Lycopolus' new, updated edition of "The Olive Oil Lover's Cookbook". 

INGREDIENTS:
1 garlic clove, trimmed and peeled
1 egg yolk (farm fresh is best)
1 tbsp Sicilian Lemon white balsamic
Pinch of dry mustard
3/4 cup mild or medium fresh extra virgin olive oil
Flaky sea salt

DIRECTIONS:
(Food Processor Method)
Add garlic, egg yolk and balsamic to bowl of processor. Pulse until mixture is fully combined. With machine running on low, slowly being to add olive oil starting with a few drops until emulsified (creamy) and then drizzle in the remaining oil. Continue to pulse until the mixture forms is light and creamy. Season to taste with sea salt.
STAND-OUT VARIATIONS ON CLASSIC AIOLI


CHIPOTLE AIOLI

Great as a burger or sandwich sauce, and a must-have as a dip for your sweet potato fries. Substitute half the olive oil with Chipotle infused olive oil.

BASIL AIOLI

Perfect on a chicken sandwich. Substitute half the olive oil with Basil infusion, and gently mix in 1 tbsp freshly torn basil leaves.

TRUFFLE AIOLI

Serve with fancy twice-baked potatoes, eggs Benedict, gourmet burgers, or roasted asparagus wrapped in prosciutto.

Slowly drizzle in 1 tbsp Black or White Truffle olive oil after all the single varietal extra virgin olive oil has been emulsified.


ROASTED GARLIC AIOLI

Instead of roasting garlic cloves, substitute olive oil and garlic clove with our Roasted Garlic infusion. A classic, it's delicious on almost everything.