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Categories:Viewed: 184 - Published at: 6 years ago
Ingredients
- 2 medium shallots, finely chopped
- 2 tablespoons red wine vinegar
- 1 large egg, such as Eggland's Best
- 1 tablespoon Dijon mustard
- Salt
- 1 1/4 cups grapeseed oil
- 1/4 cup loosely packed herbs (I usually use chives, tarragon, parsley, and dill)
- 1-2 tablespoons capers, rinsed, dried, and coarsely chopped
- 1 tablespoon chopped cornichons (about 4-5)
Method
- Combine the shallots and the vinegar in a small bowl, and let sit while you do the rest.
- Make a 4-minute egg: put an egg in a saucepan of water and bring it to a boil, then simmer for four minutes. Transfer the egg to an ice bath and let it cool.
- Peel the egg and place it in a bowl with a generous pinch of salt and your mustard. Bash it a little with a whisk, so the yolk runs free and the white starts to break into smaller bits.
- Whisk everything together briefly and begin to make your aioli: slowly whisk in the oil drop by drop until the sauce begins to hold its shape. At this point, you can whisk the oil in working in a thin stream.
- When it's at the aioli stage, stir in the capers, cornichons, and herbs. Add the shallots, and little by little, the vinegar, too. The liquid will thin your sauce, so add the vinegar to your desired consistency.
- Season to taste, and serve.
