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Aioli with lemon, caper, chives and pickled fennel
The only aioli you need to make every dish that much better.
YIELDS
2
Ingredients
Pickled Fennel
- 1/2 cup white wine vinegar
- 1/4 sugar
- 1/8 cup kosher salt
- 1 bay leaf
- 10 black peppercorns
- 1/2 cup thinly shaved fennel
Aioli
- 1 whole egg
- 3 egg yolks
- 1.5 cups canola oil
- 2 tablespoons whole grain mustard
- 3 tablespoons chopped capers
- 2 tablespoons finely chopped chives
- 3 tablespoons chopped pickled fennel
- 1 lemon, zested and juiced
- 1 tablespoon horseradish
Directions
Pickled Fennel
- Bring the wine vinegar, sugar, kosher salt, bay leaf, and peppercorns to a boil, and let cool.
- Add fennel to chilled pickling liquid, and let sit in the fridge overnight until fennel is marinated, sweet, and sour.
Aioli
- Whisk the eggs and the yolks together, add the whole-grain mustard, and slowly whisk in the canola oil until thicker and emulsified
- Add the capers, chives, chopped pickled fennel, horseradish, lemon zest, and juice
- To serve the dish- place the potatoes in the middle of a platter, slice the beef, and place on top, and serve with a side salad and plenty of homemade aiolis, and some of your favourite bread. Enjoy!
TIP: Will last in your fridge for two weeks and is great with seafood as a dipping sauce
