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Photo: David Tsay Photo by: Photo: David Tsay

Citrus-and-Caper Aïoli

For less heat, omit the Calabrian chiles and add a pinch of dried crushed red pepper.

This recipe goes with Grilled Asparagus

Coastal Living MAY 2012

  • Yield: Makes 3 cups

Ingredients

  • 2 large eggs
  • 1 large garlic clove, pressed
  • 1 tablespoon fresh lemon juice
  • 2 1/4 cups olive oil
  • 1 Calabrian or other hot chile pepper, stem removed
  • 1 teaspoon capers
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Preparation

1. Combine first 3 ingredients in a food processor or blender, and process until well blended. With processor on, slowly pour in oil; process until smooth.

2. Add chile and next 3 ingredients, pulsing until well mixed. If aïoli is too thick, stir in water until it reaches desired consistency.

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Citrus-and-Caper Aïoli recipe

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