Caper-Herb Aioli

Name: Caper-Herb Aioli
Ingredients: 2 tablespoons finely chopped mixed fresh herbs, such as chives, basil, parsley, chervil, and tarragon; 2 tablespoons finely chopped mixed fresh herbs, such as chives, basil, parsley, chervil, and tarragon; 2 tablespoons finely chopped mixed fresh herbs, such as chives, basil, parsley, chervil, and tarragon; 2 tablespoons finely chopped mixed fresh herbs, such as chives, basil, parsley, chervil, and tarragon; 2 tablespoons finely chopped mixed fresh herbs, such as chives, basil, parsley, chervil, and tarragon; 2 tablespoons finely chopped mixed fresh herbs, such as chives, basil, parsley, chervil, and tarragon; ½ cup olive oil; 2 teaspoons fresh lemon juice; 1 large egg yolk (see Note); 1 teaspoon chopped fresh garlic; 2 tablespoons roasted garlic; Kosher or sea salt and freshly ground pepper; 2 teaspoons chopped rinsed capers; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper

Preparation info

Makes about
1 cup

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

Ingredients

2 tablespoons roasted garlic
1 teaspoon chopped fresh garlic
1

Sauce
Gluten-free
Vegetarian

Method

In a blender or food processor, combine the roasted garlic, chopped garlic, egg yolk, and lemon juice and process for a few seconds to blend. With the machine running, slowly add the olive oil to form a thick emulsion. When most of the olive oil has been added and the mixture is thick, add the herbs and capers and pulse briefly just to combine. Season to taste with salt and pepper. Cover and re