HANAH Blackbelly Aioli

Looking for something to spice up those potato fries for a
superfood dip during supper? Whip up a spin on aioli with as much cayenne-kick as you can handle.

Ingredients

  • 1⁄2 cup olive oil
  • 1⁄2 cup sunflower oil
  • 2 tablespoons lemon juice (fresh squeezed)
  • 2 tablespoons dijon mustard
  • 2 large egg yolks
  • 2 teaspoons HANAH ONE
  • 1 teaspoon dried thyme
  • Salt, pepper, and cayenne to taste

Directions

  1. Combine the yolks, mustard, lemon juice, thyme, and HANAH ONE using a food processor or in a metal bowl by whisking vigorously
  2. Drizzle in the sunflower and olive oils
  3. Season to taste and store in the fridge for up to one week
  4. Enjoy!

Recipe by Nate Singer, head butcher of Blackbelly Market in Boulder, Colorado

Check out these similar recipes:

  1. HANAH Blackbelly glaze + marinade
  2. Adaptogenic turkey brine and rub
  3. Steak with HANAH Vechur Ghee

 

 

 

 

 

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