Tag Archives: butter aioli

Decadent dinner, aioli recipe

19 Apr

Beef kebab prepped by New Seasons and (rather unsuccessfully) broiled by me. Steamed asparagus. And herb-shallot butter aioli, recipe bellow.  

Herb-Shallot Butter Aioli

  • 1 whole egg, fresh and from a trusted source
  • Juice of one lemon
  • Small lobe of shallot
  • A few sprigs fresh marjoram
  • Dash each salt, paprika, mustard powder
  • 2 sticks butter
  • 1/4 c olive oil
  1. Melt the butter and let cool briefly. 
  2. Meanwhile, put the first five ingredients in the base of a tall, narrow container. 
  3. Pour the butter carefully into the container, leaving a distinct layer of everything else. 
  4. Similarly, add the oil. 
  5. Let stand 15 minutes. 
  6. Immerse a stick blender so the blades are at the bottom of the container. Pulse several times until a pale emulsion starts to form. Slowly move the blender up and down until fully blended. 

I suggest you let this cool before serving, otherwise it’s runny as seen here. Put in a pint mason jar and refrigerate. Use within the week. 

If after refriegrating it’s still too runny, blend in more olive oil a tablespoon at a time.   

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