Cilantro Aioli Recipe - Cooking Index
Cilantro Aioli Recipe - Cooking Index
| 1 teaspoon | 5ml | Drained capers |
| 1/3 cup | 5.3g / 0.2oz | Chopped fresh cilantro |
| 2 teaspoons | 10ml | Minced garlic |
| 4 tablespoons | 60ml | Minced scallions, green part only |
| 1 teaspoon | 5ml | Seeded and minced serrano chile |
| 1 teaspoon | 5ml | Chopped fresh cilantro |
| 1 | Egg | |
| 1/2 cup | 118ml | Olive oil - to 3/4 cup |
| Kosher salt - to taste | ||
| Freshly-ground black pepper - to taste |
In a blender or a food processor, combine all the ingredients except the oil and salt and pepper. Process to combine. With the motor running, slowly drizzle in the oil until the aioli is emulsified. Scoop the aioli into a bowl and season with salt and pepper. This may be prepared a day in advance and kept tightly covered and refrigerated.
Source:
COOKING RIGHT with John Ash - From the TV FOOD NETWORK - (Show # CR-9655 broadcast 08-15-1996) - Downloaded from their Web-Site - http://www.foodtv.com
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