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Recipe Summary

Yield: Makes 2 cups

Ingredients

Ingredient Checklist

1 1/4 cups plus 2 tablespoons extra-virgin olive oil

1/2 cup blanched almonds

1/4 cup finely chopped potatoes (about 1/2 of a small potato)

1 very small onion, coarsely chopped (1/2 cup)

3 cloves garlic, coarsely chopped

1 teaspoon fresh thyme, leaves

3 large egg yolks

2 tablespoons Dijon mustard

Tabasco sauce, to taste

Coarse salt and freshly ground pepper

Freshly squeezed lime juice, to taste

Gallery

Recipe Summary

Yield: Makes 2 cups

Recipe Summary

Yield: Makes 2 cups

Recipe Summary

Yield: Makes 2 cups

Yield: Makes 2 cups

Makes 2 cups

Ingredients

Ingredients

  • 1 1/4 cups plus 2 tablespoons extra-virgin olive oil
  • 1/2 cup blanched almonds
  • 1/4 cup finely chopped potatoes (about 1/2 of a small potato)
  • 1 very small onion, coarsely chopped (1/2 cup)
  • 3 cloves garlic, coarsely chopped
  • 1 teaspoon fresh thyme, leaves
  • 3 large egg yolks
  • 2 tablespoons Dijon mustard
  • Tabasco sauce, to taste
  • Coarse salt and freshly ground pepper
  • Freshly squeezed lime juice, to taste

Directions

In a medium skillet, heat 2 tablespoons oil over medium heat. Add almonds, potato, onion, garlic, and thyme. Cook, stirring frequently, until fragrant and golden brown, about 6 minutes.

Transfer to a blender and puree, adding enough water to make the mixture smooth. Add egg yolks and mustard. With machine running, slowly add remaining olive oil and blend until smooth. Season with Tabasco, salt, pepper, and lime juice.

Reviews

Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Marcus’s Aioli

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Marcus’s Aioli

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest