Name: Harissa Aioli
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: Egg - 1; Egg yolks, at room temperature - 2; Freshly squeezed lemon juice - 1 tablespoon; Garlic, or more to taste - 3 large cloves; Olive oil - 1 ¼ cups; Salt and ground black pepper to taste - 1 pinch; Harissa paste - 2 tablespoons; Ground cardamom - 1 pinch

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Harissa Aioli

1. Egg - 1

2. Egg yolks, at room temperature - 2

3. Freshly squeezed lemon juice - 1 tablespoon

4. Garlic, or more to taste - 3 large cloves

5. Olive oil - 1 ¼ cups

6. Salt and ground black pepper to taste - 1 pinch

7. Harissa paste - 2 tablespoons

8. Ground cardamom - 1 pinch

How to cook deliciously - Harissa Aioli

1. Stage

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. Stage

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

3. Stage

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

4. Stage

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. Stage

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