Recipes

Rosemary Aioli

27 May 2012
Russ Faulk, Kalamazoo Outdoor Gourmet, Grillmaster

Servings

1 cup

Ingredients

    • 1 cup extra virgin olive oil
    • Leaves/needles from 3 sprigs rosemary
    • 1 large clove garlic, peeled
    • 1 egg yolk*
    • 1 teaspoon fine sea salt
    • 3 teaspoons freshly squeezed lemon juice

Instructions

Combine the rosemary, garlic and olive oil in a blender or food processor. Process until the rosemary is finely ground.

Transfer to a smaller vessel with a spout and reserve.

In a large bowl, whisk together the egg yolk* and the salt. Note, the more wires your whisk has, the easier it will be to make this mayonnaise.  Whisk in 1 teaspoon of the lemon juice.

Add a few drops of the rosemary olive oil and whisk briskly. Repeat, adding a small amount of olive oil each time. Once you have added 1/3 of the olive oil, add another teaspoon of the lemon juice. Continue adding olive oil a few drops at a time and whisking until 2/3 of the olive oil has been added. Whisk in the remaining lemon juice. At this point, you can pour a thin stream of the olive oil while whisking constantly. It helps to have someone do the pouring while you do the whisking. When finished, you should have a smooth and stable mayonnaise texture. However, it can separate after a time. Cover and refrigerate, and use it within 1 hour.

*There is a slight risk of salmonella or other food-borne illness when consuming raw eggs. Use caution. Use only fresh, clean grade A or AA eggs. Avoid contact between the yolks or white and the shell. Do not use the shell to separate the yolks. When available, use pasteurized eggs.

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Innovation is at the heart of every Kalamazoo product. Each part of the collection — from grills and pizza ovens to refrigeration and cabinetry — represents a significant departure from the established norm. Our passion for outdoor cooking and our fiercely independent design philosophy drive us to establish new industry benchmarks. Consequently, our list of exclusives and innovations speaks for itself.