Harissa aioli
Servings:
6 people
No need to make your own mayo here if you’d rather not (though it is far better to do so!). You can simply add the harissa, coriander seed and garlic to a premade mayo and leave it to infuse for half an hour before serving.
Ingredients
- 1 egg yolk
- 300 ml sunflower oil
- 2 cloves garlic, finely grated
- 1 tsp Dijon mustard
- 1 tbsp cider vinegar
- 1 tbsp hot harissa paste
- 1 tsp coriander seeds, toasted and lightly crushed
- salt
- lemon juice
Instructions
- Place everything except the oil, salt and lemon into a food blender and begin to belne. Drizzle in the oil in a steady slow stream a little at a time. Stop the machine every now and again to scrape down the sides with a spatula.
- Continue until all the oil is incorporated and you should have a nice, mayo like dressing with some punch and flavour. Correct the seasoning and set aside for use. Keeps quite happily in the fridge for up to a week.
Recipe Notes
If like us you love chilli, then a batch of this high octane aioli will find many uses once you have made it - use it anywhere you like, spoon a little onto that stew to lift it up or dress a red cabbage and apple slaw with it to see where that you, one things for sure, you will want to make it time and again - it works so well with cold roast venison sliced thinly with cheese shaved over.
No need to make your own mayo here if you’d rather not (though it is far better to do so!). You can simply add the harissa, coriander seed and garlic to a premade mayo and leave it to infuse for half an hour before serving.
Ingredients
- 1 egg yolk
- 300 ml sunflower oil
- 2 cloves garlic, finely grated
- 1 tsp Dijon mustard
- 1 tbsp cider vinegar
- 1 tbsp hot harissa paste
- 1 tsp coriander seeds, toasted and lightly crushed
- salt
- lemon juice
Instructions
- Place everything except the oil, salt and lemon into a food blender and begin to belne. Drizzle in the oil in a steady slow stream a little at a time. Stop the machine every now and again to scrape down the sides with a spatula.
- Continue until all the oil is incorporated and you should have a nice, mayo like dressing with some punch and flavour. Correct the seasoning and set aside for use. Keeps quite happily in the fridge for up to a week.
Recipe Notes
If like us you love chilli, then a batch of this high octane aioli will find many uses once you have made it - use it anywhere you like, spoon a little onto that stew to lift it up or dress a red cabbage and apple slaw with it to see where that you, one things for sure, you will want to make it time and again - it works so well with cold roast venison sliced thinly with cheese shaved over.
