Kefta Meatballs with Tomato and Egg

Aioli 4 Ways

Instructions

For Lemon Caper Aioli

  1. Whisk together the Woodland free range egg yolks, lemon juice, lemon zest, and mustard in a bowl.
  2. Combine oils and add a few drops at a time to yolk mixture, whisking constantly, until all oil is incorporated and mixture is emulsified.
  3. Whisk in garlic, capers, and chives.
  4. Season well with salt and pepper. Store in refrigerator for up to 1 week.

For Soya Ginger Aioli

  1. Whisk together the Woodland free range egg yolks, lemon juice, lemon zest, and mustard in a bowl.
  2. Combine oils and add a few drops at a time to yolk mixture, whisking constantly, until all oil is incorporated and mixture is emulsified.
  3. Whisk in garlic, ginger, soya sauce, hot sauce, and coriander. Store in refrigerator for up to 1 week.

For Orange Saffron Aioli

  1. In a small saucepan, bring the orange juice and saffron to a boil. Set aside to cool.
  2. Whisk together the saffron mixture, orange zest, Woodland free range egg yolks, garlic, mustard, and lemon juice in a bowl.
  3. Combine oils and add a few drops at a time to the egg yolk mixture, whisking constantly, until all oil is incorporated and mixture is emulsified.
  4. Season well with salt and pepper. Store in refrigerator for up to 1 week

For Spicy Avocado Aioli

  1. Scoop the flesh of the avocado and add it to a blender or food processor with Woodland free range egg yolks. Blend until smooth.
  2. Add the jalapenos, garlic, lime juice, lime zest, coriander, and hot sauce, then add the oil in a steady stream until incorporated.
  3. Season well with salt and pepper. Store in refrigerator for up to 1 week.

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