Harissa Aioli recipe

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Ingredients

1 egg
2 egg yolks, at room temperature
1 tablespoon freshly squeezed lemon juice
3 large cloves garlic, or more to taste
1 ¼ cups olive oil
1 pinch salt and ground black pepper to taste
2 tablespoons harissa paste
1 pinch ground cardamom

Nutrition Info

325.2 calories
carbohydrate: 1.2 g
cholesterol: 71.7 mg
fat: 35.5 g
fiber: 0.1 g
protein: 1.5 g
saturatedFat: 5.2 g
servingSize: -
sodium: 50.1 mg
sugar: 0.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring 2 cups of water to a boil over medium-high heat. Reduce to a simmer and lower egg into the water. Simmer for 5 minutes until soft boiled. Remove from boiling water with a slotted spoon and hold under cold running water until cool enough to handle. Peel and allow egg to come to room temperature.

  2. Place egg yolks in a small bowl and pour lemon juice on top, set aside.

  3. Peel garlic cloves and remove and discard any green sprouts running through the middle. Add garlic cloves to a blender.

  4. Place soft-boiled egg in the blender, season with salt and pepper. Drop in egg yolk-lemon juice mixture. Pulse a couple of times, then blend on low quickly, then blend on medium until smooth. Slowly add olive oil and blend at medium-high speed until an emulsion forms. When mixture has the consistency of mayonnaise, it is ready. Transfer aioli to a bowl, fold in harissa paste just until mixed.

  5. Refrigerate until use. Sprinkle with a pinch of ground cardamom before serving.

Recipe Yield

8 servings

Recipe Note

A traditional Mediterranean aioli is mixed with harissa paste. This recipe comes from the Northern region of Italy where they use a cooked egg and lemon-soaked egg yolks. This is delicious on just about anything. I like it with a frittata or oven-fried potatoes. It will last up to 4 or 5 days in the refrigerator.

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