Chef Mark Margiotta’s Herb Aioli
Aioli is a fantastic condiment to keep on hand. More flavorful than mayo, more versatile than ketchup. Make a batch, then mix it up with different flavorings. Using Chef Mark’s recipe for classic aioli, the addition of fresh herbs (and optional pesto) creates this flavorful Herb Aioli.
Prep
Gallery
Ingredients
For
2
Person(s)
Herbs
| 1/2 cup loosely packed mixed herbs (such as mint, tarragon, basil, and chives) |
| 1/2 cup aioli (using Chef Mark’s classic recipe #31) |
Aioli
| 6 medium clove pressed or minced garlic |
| 2 tablespoons lemon juice |
| 2 tablespoons Dijon mustard |
| 6 egg yolks |
| 1 pinch salt |
| 2 cups olive oil |
| 2 tablespoons water |
Chef Mark Margiotta’s Herb Aioli Directions
- Mince the herbs as small as possible.
- Mix in a small bowl with your prepared aioli.
- Optional: Add a teaspoon of pesto. Mix well and leave to rest. Flavors will intensify.
Recipe notes
Aioli will keep well in the refrigerator, covered, for up to 10 days. It will thicken up more as it chills.
