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March 21, 2013

Sun-Dried Tomato and Basil Aioli


To practice the standard breading procedure in my culinary class, we made chicken tenders, pork tonkatsu, and deep fried squid, all using the same fryer/oil.  Since I don't eat or cook any meat (including fish), I made the aioli dipping sauce within my group.  It was yummy even with fresh vegetables, but would be great with a veggie tempura. 

Sun-Dried Tomato and Basil Aioli

Yield:  1 qt.

4 Garlic Cloves, mashed to a paste
4 Egg Yolks
2 Tbsp. Lemon Juice
1 1/2 pt. Olive Oil
4 oz. Sun-dried Tomatoes
4 Tbsp. Basil, fresh, chopped
1 tsp. Salt
1/2 tsp. White Pepper

Directions:  
1.  Combine the garlic, egg yolks, and a few drops of lemon juice in a bowl and whip until frothy.
2.  While whipping the egg yolk mixture, slowly add theoil until an emulsion begins to form.  Continue adding the oil while whipping until all the oil is incorporated.  A few drops of lemon juice may be added from time to time to thin the sauce.
3.  Finely chop the sun-dried tomatoes.  Add them along with the basil to the aioli.  
4.  Season to taste with salt, pepper, and lemon juice.

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