Brazil Nut Free Chimichurri Aioli

Total time25 min

Prep time10 min

Cook time0 min

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Ingredients

8 servings

For the aioli base

2 pasteurized egg yolks
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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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