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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

Ingredients

3

egg yolks

3 clove

garlic (chopped)

6 Tbsp

(3 ounces) fresh lemon juice

4 cup

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

2

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

Salt and white pepper (to taste)

Directions

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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