The recipe I am sharing today is inspired from Mario Batali’s ‘Tomato Aioli’ recipe. It goes extremely well with Baked Zucchini Sticks (the recipe I uploaded last time).
Below are the steps for you all;
Preparation Time 5-7 minutes
Blending Time 1-2 minutes
Main Ingredients Egg Yolk and Olive Oil
Main Equipment Blender
Level Of Making Easy
- Egg Yolks 2 large
- Garlic Clove 1
- Zest and Juice of Lemon 1 lemon
- Tomato Paste or Purée 1 tablespoon
- Warm Water 2 tablespoons
- Extra-Virgin Olive Oil 1 cup
- Salt to taste
Place the egg yolks, garlic, lemon zest and juice, tomato paste or purée and water in a blender and blend till smooth. Keep drizzling the oil at small intervals until a creamy sauce is formed. Season with salt.
Serve as a side dip to Baked Zucchini Sticks or any other snack of your choice.
I am taking the ‘Aioli’ with ‘Baked Zucchini Sticks’ to Angie’s Fiesta Friday #95. This friday’s link-up party is being co-hosted by Loretta @ Safari of the Mind and Petra @ Food Eat Love. Do visit the link and join the fun!
Happy Friday! 🙂