Lemon and Harissa Aioli
Photography Aaron McLean.
Try this version of aioli, it's a perfect dip to your meals if you like the spiciness.
INGREDIENTS
2 egg yolks
1 teaspoon Dijon mustard
1 clove garlic
finely grated zest 1 lemon
1 tablespoon lemon juice
¾ cup canola oil
sea salt and freshly ground pepper
1-2 teaspoons harissa paste
METHOD
Put the egg yolks, mustard, garlic and lemon juice in a food processor and blend. With the motor running, slowly drizzle in the oil to form a thick emulsion. Season and add more lemon juice if needed. Place in a serving bowl and swirl through the harissa and zest. Refrigerate until ready to use. Makes 1 cup
Pantry note: Harissa (pronounced ‘hah-RITH-ah) is a fiery hot sauce from North Africa made from chilli, garlic, cumin, coriander and caraway. Available from good supermarkets and specialty food stores.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.