Thyme-Corriander Aioli
Ingredients
Instructions
- Drop yolk in large bowl, start rapidly whisking as you slowly pour in a thread of the canola oil, until it has all been absorbed. Then do the same with the olive oil.
- Add the generous tablespoon (tablespoon and a splash) of balsamic vinegar.
- Smash clove of garlic, and mash in mortar with the thyme leaves, corriander and salt till it is pretty much a paste.
- Incorporate into the aioli. This aioli is especially delicious under seared scallops, as above, and benefits from a day in the fridge before use. The flavours come together that much more.
Nutrition & Diet Analysis (per serving)
672
kcal
34% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).