Cajun Aioli
Cajun Aioli
Directions
- In a robocoup add eggs*, mustards, garlic and lemon juice; puree.
- Slowly add oil until emulsified. Salt and pepper to taste.
Ingredients
- 4 oz mustard, creole
- 2 tbsp mustard, dijon
- 4 egg, yolk(s)
- 2 Peak Fresh Produce® Garlic, Clove(s), minced
- 1/2 lemon Peak Fresh Produce® Lemon(s), juiced
- 20 oz Piancone® Oil, Olive
- 3 tbsp vinegar, wine