Lemon and Harissa Aioli
Photography by 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:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.