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Chef Ken Frank’s ALIOLI

Chef Ken Frank’s ALIOLI

3 cloves garlic

¾ tsp salt

4 egg yolks

¾ tsp water

2 lemons, juiced

¾ tsp red wine vinegar

¾ tsp sherry wine vinegar

½ cup Extra Virgin Olive oil

1 cup Canola oil

Using a mortar and pestle make a smooth paste of the garlic cloves. Transfer to food processor and blend with salt, egg yolks, water, lemon juice and vinegars. Stream in oils to emulsify. Verify and adjust seasoning as desired.