• Prep: 15 min
  • Serves: 8

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!

More about Sari
  • 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
  1. 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.
  2. Once all of the oil is emulsified, add in the basil and process until the aioli is speckly and green.
  3. Serve with boiled potatoes and crudite, or on a crostini topped with a sardine or crispy prosciutto.
Bowery Ingredients
Sari Kamp
Our chef

Made for Bowery by Sari Kamp.

Sari Kamp is a Marketing Coordinator at Bowery, working on brand partnerships, activations, and retail media - among many other things. Sari uses her past experience in recipe development and food media to create new recipes showcasing the best Bowery has to offer!

More Recipes