Chimichurri Aioli
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Learn more →Ingredients
8 servings
For the aioli base
- 2 pasteurized egg yolks
- 1 tbsp fresh lemon juice
- 1 tsp dijon mustard
- ½ tsp fine salt
- ¾ cup light olive oil or neutral oil
For the chimichurri blend
- 2 tbsp garlic-infused olive oil
- 1 cup fresh flat-leaf parsley leaves, tightly packed
- 2 tbsp fresh oregano leaves (or 2 tsp dried oregano)
- 2 tbsp red wine vinegar
- ½ tsp crushed red pepper flakes
- ¼ tsp smoked paprika
- ¼ tsp black pepper
Instructions
- 1
In the bowl of a food processor, combine the pasteurized egg yolks, lemon juice, Dijon mustard, and fine salt. Pulse 4–5 times until the mixture is pale yellow and slightly thickened.
- 2
With the processor running, pour the light olive oil in a very thin, steady stream through the feed tube — start with drops for the first 30 seconds, then increase to a thin thread. Continue until all 3/4 cup of oil is incorporated and the mixture is thick and creamy, about 2 minutes total. The aioli should hold a ribbon when the blade stops.
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