Harissa Aioli

Name: Harissa Aioli
Total time: 15
Yield: 8
Ingredients: 1 egg; 2 egg yolks, at room temperature; 1 tablespoon freshly squeezed lemon juice; 3 large cloves garlic, or more to taste; 1 ¼ cups olive oil; 1 pinch salt and ground black pepper to taste; 2 tablespoons harissa paste; 1 pinch ground cardamom

Recipe by Buckwheat Queen from allrecipes.com

15 Mins.

Ingredients

8 servings

•

1 egg
•

2 egg yolks, at room temperature
•

1 tablespoon freshly squeezed lemon juice
•

3 large cloves garlic, or more to taste

•

1 ¼ cups olive oil
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1 pinch salt and ground black pepper to taste
•

2 tablespoons harissa paste
•

1 pinch ground cardamom

Instructions

Bring 2 cups of water to a boil over medium-high heat. Reduce to a simmer and lower egg into the water. Simmer for 5 minutes until soft boiled. Remove from boiling water with a slotted spoon and hold under cold running water until cool enough to handle. Peel and allow egg to come to room temperature.
Place egg yolks in a small bowl and pour lemon juice on top; set aside.
Peel garlic cloves and remove and discard any green sprouts running through the middle. Add garlic cloves to a blender.
Place soft-boiled egg in the blender; season with salt and pepper. Drop in egg yolk-lemon juice mixture. Pulse a couple of times, then blend on low quickly, then blend on medium until smooth. Slowly add olive oil and blend at medium-high speed until an emulsion forms. When mixture has the consistency of mayonnaise, it is ready. Transfer aioli to a bowl; fold in harissa paste just until mixed.
Refrigerate until use. Sprinkle with a pinch of ground cardamom before serving.