Sorrel Aioli
Serves about 4 cups
Chef Tony Baker of Monterey's marvelous Montrio Bistro created this tangy aioli to finish a simple piece of steamed, poached, or broiled fish laid atop his delicious Vegetable Quinoa. The lemony-spinach essence of the fresh sorrel makes this sauce a fragrant accompaniment for any mild white fish — great with chicken, too!
3 egg yolks
3 cloves garlic, chopped
6 tablespoons (3 ounces) fresh lemon juice
4 cups (1 quart) neutral vegetable oil,
such as pure olive, grapeseed, or sunflower oil
2 large leaves of fresh sorrel, cut into thin strips (chiffonade)
Salt and white pepper, to taste
Place the egg yolks, lemon juice, and garlic in a food processor and process for 30 seconds. With the processor running, add the oil in a slow drizzle until completely incorporated. If the mixture is too thick, you can add a little water; if it's too thin, add a little more oil. Season to taste with salt and white pepper. Mix in the fresh sorrel just prior to serving.
We don't have any photos for this recipe yet!
We don't have any videos for this recipe yet!
Leaf Rating:
You may also leave your personal review below!
