May 13, 2006
Cilantro Aioli
This is amazing with fish prepared virtually any way at all. I love it with sauteed scallops. It will also make the most astonishing shrimp salad you have ever eaten.
6 egg yolks
2 teapoon Dijon mustard
salt and black pepper to taste
1 1/2 tablespoon fresh lemon juice
4 garlic cloves, peeled and crushed
1 cup loosely packed cilantro
1/2 cup light olive oil combined with 1 cup regular olive oil
1 tablespoon hot water
Place the egg yolks, mustard, salt, pepper, lemon juice, garlic, and cilantro in a blender or food processor. Process until the leaves are finely chopped. With the processor still running, slowly add the oil. The mixture should have the consistency of mayonnaise. Add the hot water, blend, and transfer to a glass container. Cover and refrigerate until ready to use.
This is easy, a matter of minutes in the food processor.
Serve this with sauteed scallops which have been finished with a white wine reduction and rice on the side. I like lightly steamed baby carrots served with a little melted butter and brown sugar on the side.
Alternatively, make a shrimp salad with the aioli (this makes LOTS of aioli.) Freshen regular size pita breads in the microwave, cut in half, line with red leaf lettuce and fill with the salad mixture. This will make one of your more successful picnic lunches paired with grapes and some mild cheese like Bon Bel or Bel Paesa.
Once you've acquired the taste for fresh mayo, you'll never settle for the stuff in a jar from the grocery. You can use all kinds of herbs and spices (and flavored mustards and vinegars) to develop an entire palette of mayonaisses that will go far beyond the sandwich board and the holy trinity of tuna/chicken/egg salads.
Lefteovers kept carefully covered in a glass jar with a good lid in the fridge will last safely for at least a week.
For shrimp salad
1 pound peeled and deveined cooked shrimp
1 large rib celery, finely sliced
1 medium red onion, finely chopped
1/2 cup cilantro aioli
Salt and pepper to taste
Cut the shrimp into quarters, combine with the rest of the ingredients and adjust seasoning. This can be served as a salad on a bed of leaf lettuce and sliced tomato, topped with a dusting of paprika and chopped chives or in a sandwich, as above.
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