Lunchbreak: Piments d’Espelette Aioli from La Boulangerie

La Boulangerie
915 W. Belmont Chicago
(312) 480-8337

2569 N. Milwaukee Avenue
(773) 489-3160

Piments d’Espelette Aioli

2 egg yolks
1 Tbs of French Mustard
1 Tbs of French Vinegar
2 pinches of sea salt
a pinch of freshly ground pepper
1 cup grapeseed oil
3 cloves of crushed roasted garlic
1 tsp of piments d’Espelette

Place the yolks in the bowl along with the mustard salt and pepper. Start whisking rapidly as you pour the oil in the bowl. When emulsified, add the vinegar the garlic and the piment. Correct the salt level to taste. If refrigerated, the aioli will keep for 48 hours.

Filed in: Lunchbreak, News

Suggest a correction

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


Get every new post delivered to your Inbox.

Join 1,730 other followers