Lemon-Crushed Red Pepper Aioli
Makes about 1 cup
Ingredients
- 2 egg yolks
- ¾ cup olive oil
- 1 tsp Dijon mustard
- 1 tbsp minced shallot
- 2 cloves garlic, minced
- pinch of cayenne pepper
- ½ tsp crushed red pepper
- 2 tbsp lemon juice
- salt & pepper to taste
- 1 tbsp chopped Italian parsley
How-to
- In a bowl, whisk egg yolks vigorously until light and airy, about 45 seconds
- Drizzle in olive oil slowly while whisking constantly, allowing the eggs and oil to emulsify
- Whisk in remaining ingredients
- Serve immediately, or transfer to a covered container and refrigerate until use. Will keep for 2-3 days