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Sorrel Aioli

Chef Tony Baker of Monterey's marvelous Montrio Bistro created this tangy aioli to finish a simple piece of steamed, poached, or broiled fish laid atop his delicious Vegetable Quinoa. The lemony-spinach essence of the fresh sorrel makes this sauce a fragrant accompaniment for any mild white fish, and it's great with chicken, too!

16 Servings



egg yolks

3 clove

garlic (chopped)

6 Tbsp

(3 ounces) fresh lemon juice

4 cups

neutral vegetable oil (such as pure olive, grape seed, or sunflower oil)


leaves of fresh sorrel (cut into thin strips, chiffonade)

Salt and white pepper (to taste)


Place the egg yolks, lemon juice, and garlic in a food processor and process for 30 seconds. With the processor running, add the oil in a slow drizzle until completely incorporated. If the mixture is too thick, you can add a little water; if it's too thin, add a little more oil. Season to taste with salt and white pepper. Mix in the fresh sorrel just prior to serving.


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