Evoke Provence with this herb-ififed take on the traditional French dip. Use the leftovers to make the best chicken or tuna salad of your life!
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Ingredients
- 2 egg yolks
- 2 teaspoons dijon mustard
- 2 clamshells Bowery Basil
- 1 clove garlic, grated
- 1 lemon, juiced
- 1/2 cup EVOO
- 1/2 cup neutral oil (canola, grapeseed, avocado)
- Crostini, tinned fish, crudité and/or boiled potatoes, for serving
Preparation
- In a food processor or blender, combine the egg yolks, mustard, garlic, and lemon juice. Process to form a paste, then begin streaming in the oils while the machine is running.
- Once all of the oil is emulsified, add in the basil and process until the aioli is speckly and green.
- Serve with boiled potatoes and crudite, or on a crostini topped with a sardine or crispy prosciutto.
Bowery Ingredients
