Basil aioli with a twist - read on!!
Servings 1 cup
- 2 egg yolks
- 1 clove garlic crushed
- 1 tbsp lemon juice
- 1 tbsp white miso
- 1/2 lemon zested
- 1 handful basil
- 200 ml olive oil
- 75 ml canola oil
- 1 tsp smoked chili honey regular honey and pinch cayenne will do too
Keeping it VERY simple with this one - place all ingredients EXCEPT oil into a small food processor.
Process everything together and gradually add oil until it thickens.
Store in airtight container in fridge for up to 3 days.
- small food processor
- measuring utensils
- chopping board
- chef knives
- if you don't have any smoked chili honey then you can substitute regular honey and a touch of cayenne pepper for the spice kick
- this recipe can be made with a whisk and large mixing bowl if you don't have a small food processor. Just make sure to whisk the miso thoroughly before adding oil so it isn't lumpy
Calories: 2590kcal | Carbohydrates: 8g | Protein: 8g | Fat: 286g | Saturated Fat: 37g | Cholesterol: 391mg | Sodium: 656mg | Potassium: 75mg | Fiber: 1g | Sugar: 2g | Vitamin A: 625IU | Vitamin C: 11mg | Calcium: 46mg | Iron: 3mg