- 2 garlic cloves, minced
- 1/8 tsp Kosher salt
- 2 large egg yolks
- 1 tbsp freshly squeezed lemon juice
- 1 tsp Grilled Lemon White Balsamic Vinegar
- 1-1/4 cups Harissa Olive Oil
- In a bowl or the container provided with your immersion blender, combine the garlic, lemon juice, balsamic, salt, and egg yolks.
- Process in short pulses until smooth.
- With the motor running, add the olive oil in a slow, steady stream and process until smooth and blended.
- Season with salt and pepper.
- Transfer the aioli to a small bowl, cover and refrigerate until ready to serve.
Makes 1 1/2 cups.