Easter is almost upon us and asparagus season is in full swing. Catch our Easter Brunch and celebrate with your family and friends. Reservations recommended by calling 209/728-1164 or emailing: OuterAisleFoods@gmail.com
All ingredients need to be at room temp or the sauce just won’t set up. Classic aioli employs 100% olive oil but I prefer to mix it with grapeseed oil, especially if I don’t have a high quality olive oil on hand. The flavor is more subtle—but try it both ways and decide for yourself. Making aioli by hand is easy, and I think faster than in a food processor. If you haven’t made it before, don’t feel daunted by the directions below. You’ll get the swing of it in no time and soon it will be a regular sauce for your fish, lamb or veggies. Make your aioli before roasting the asparagus and keep it in the refrigerator (up to 2 days) until you’re ready to use it.
1 pastured egg yolks (left at room temp for at least an hour)
1 cloves of the freshest garlic you can find, minced
1/4 cup fruity extra virgin olive oil
1/4 cup grapeseed oil or other neutral tasting oil.
1t finely grated lemon zest
1T lemon juice
1 t salt
With a large whisk or electric food processor begin to beat the yolk until even consistency, continue beating and have someone else drizzle in the oil. The mixture will emulsify before your eyes as you fast-beat and continue to drizzle in the last of the oil. Add the zest and lemon juice and salt to taste!
We have Easter Brunch Buffet this weekend …join us and book your table now!