Chef Jamie Lauren of San Francisco’s Absinthe Brasserie and Bar shares some of her winning recipes. For an introduction to Lauren and Absinth and to watch an exclusive video of the Chef at Absinthe, click the link below:Featured Chef Jamie Lauren
Serves: Makes 8 tablespoonsIngredients:
1 large egg yolk
2 garlic cloves, minced and mashed to a paste
2 teaspoons lemon juice
½ teaspoons Dijon mustard
¼ cup olive oil
3 tablespoons canola oil
1 teaspoon apple cider vinegar
Salt and pepper to taste
1. Whisk together yolk and mustard until they just begin to froth.
2. Add salt and pepper and slowly add canola oil until it starts to thicken. Use lemon juice and apple cider vinegar to help thin down the consistency.
3. Add olive oil slowly after canola oil is all incorporated. If necessary, add some water to thin down the aioli.
4. Add garlic to taste and adjust seasoning.