Thyme-Corriander Aioli
8 ingredients
4 steps
Ingredients
- large, organic, room temperature egg yolk
- 1/2 cup canola oil (or other neutral oil)
- 1/2 cup olive oil
- 1 generous tablespoon balsamic vinegar
- 1 clove garlic
- 2 sprigs thresh thyme
- 1 1/2 teaspoons corriander seeds
- 1 1/2 teaspoons grea sea salt
Directions
-
1Drop yolk in large bowl, start rapidly whisking as you slowly pour in a thread of the canola oil, until it has all been absorbed. Then do the same with the olive oil.
-
2Add the generous tablespoon (tablespoon and a splash) of balsamic vinegar.
-
3Smash clove of garlic, and mash in mortar with the thyme leaves, corriander and salt till it is pretty much a paste.
-
4Incorporate into the aioli. This aioli is especially delicious under seared scallops, as above, and benefits from a day in the fridge before use. The flavours come together that much more.
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