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

  1. 1
    Drop 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.
  2. 2
    Add the generous tablespoon (tablespoon and a splash) of balsamic vinegar.
  3. 3
    Smash clove of garlic, and mash in mortar with the thyme leaves, corriander and salt till it is pretty much a paste.
  4. 4
    Incorporate 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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