Cilantro Aioli


Cilantro aioli perfection  #whole30 #paleo #aip
Cilantro aioli perfection #whole30 #paleo #aip
Cedar plank roasted bacon wrapped scallops, broccoli-cauli mash, cassava fries & cilantro aioli  #allthethings #fancypaleo #friyaynight #lovewins #bacon #cassava #yuca #scallops #cilantro #aioli #fancymayo
Cedar plank roasted bacon wrapped scallops, broccoli-cauli mash, cassava fries & cilantro aioli #allthethings #fancypaleo #friyaynight #lovewins #bacon #cassava #yuca #scallops #cilantro #aioli #fancymayo

Cilantro Aioli:

1/2 bunch fresh cilantro, stems and all
3 cloves garlic
juice of 1 large lemon
salt & pepper
pinch of: cumin, parsley, onion powder, crushed red pepper (I call this my Cuban mix)
up to 3/4 cup olive oil
2 egg yolks

In food processor combine cilantro, garlic, lemon & seasoning. Add in yolks and pulse to combine. Then while it’s running drizzle in the olive oil until it’s emulsified.

Now, my usual tips for successful aioli is: make sure everything is room temp before starting and sometimes only adding some of the lemon at first and the rest after it’s emulsified helps. But, I threw this together last minute with straight from fridge eggs and all… and it came out great! So maybe the Mayo Gods were smiling upon me!

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