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!


3 egg yolks
3 cloves garlic (chopped)
6 tablespoons (3 ounces) fresh lemon juice
4 cups neutral vegetable oil (such as pure olive, grape seed, or sunflower oil)
2 large 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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