Harissa Aioli

2 garlic cloves, minced

1/8 teaspoon Kosher salt

2 large egg yolks

1 tablespoon freshly squeezed lemon juice

1 teaspoon TTOV's Sicilian Lemon White Balsamic

1 1/4 cups TTOV's Hot for Harissa Olive Oil

In a bowl or the container provided with your immersion blender, combine the garlic, lemon juice, balsamic, salt, and egg yolks.  Place the immersion blender in the bowl and process in short pulses until smooth.  With the motor running, add the olive oil in a slow, steady stream and process until smooth and blended.  Season with salt and pepper.

Transfer the aioli to a small bowl, cover and refrigerate until ready to serve.

Makes 1 1/2 cups.

Contact Information

Taste the Olive and Vine- Wilmington

25 N 3rd St

Wilmington, NC 28401

Phone: 910-256-6457 (OILS)

Shop Hours:

Sunday - Wednesday:     11am - 5pm

Thursday:                           11am - 9pm

Friday - Saturday:            11am - 10pm 

Wine Bar & Dining Hours:

Sunday - Wednesday:     Closed 

Thursday:                           5pm - 9pm

Friday - Saturday:            5pm - 10pm

Sign Up For Our Monthly Newsletter 

Follow Us

  • Facebook Social Icon
  • Twitter Social Icon
  • Instagram Social Icon
  • Google+ Social Icon
0