Harissa and Preserved Lime Aioli

Harissa and Preserved Lime Aioli
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  1. 1 cup canola oil (do not substitute with olive oil, it will taste bitter)
  2. 1 clove garlic, roughly chopped
  3. 1 tbsp harissa
  4. 2 tsp dijon mustard
  5. 3 tsp preserved lime puree (or the juice and zest of 1 lime)
  6. 1/2 tsp pepper
  7. 1/4 tsp salt (if you are using preserved lime, if you are using regular lime add 1 tsp salt)
  8. 1 egg
  1. Place everything into a tall, cylindrical container (like the one shown in my picture)
  2. Gently lower in an immersion blender
  3. The second it touches the bottom of the container turn it on
  4. Do not lift it up or turn it off
  5. Keep it in that position for 1 minute
  6. Gently lift up one edge of it
  7. You will see the oil slowly streaming in
  8. Once that oil has been incorporated gently lift up the other end
  9. Work your up the container like that until you reach the top
  10. The whole process should take about 4 minutes
  11. Refrigerate until serving
  1. Since this contains raw egg I like to be very stingy about how I serve this. I put some in a bowl onto the table. I can always refill the bowl but once it comes to room temperature I dispose of any leftovers.
Peas, Love & Carrots https://peaslovencarrots.com/