Tunisian Harissa Aioli - Immersion Blender Method
This method calls for an immersion blender. Try experimenting with any of your favorite infused olive oils and balsamic vinegars.
1/8 teaspoon sea salt
2 large egg yolks
1 tablespoon freshly squeezed lemon juice
1 teaspoon OLIVE & Vine Sicilian Lemon balsamic vinegar
1-1/4 cups OLIVE & VINE Tunisian Harissa infused olive oil
freshly ground black pepper, to taste
In a medium bowl, combine the garlic, salt, egg yolks, lemon juice and balsamic vinegar. Place the immersion blender in the bowl and process in short pulses until smooth. With the motor running, add the olive oil in a slow, steady stream and process until smooth and blended. Season with pepper to taste and additional salt if desired.
Cover and refrigerate until ready to use.
Delicious with vegetables, sandwiches, as part of a vinaigrette, just about anything!
Makes 1-1/2 cups.