11705 Green Garlic Aioli 5 mins 5 mins 1 1/2 cups Wed Mar 12 14:43:00 -0700 2008 Mon Mar 23 16:34:31 -0700 2009 Easy Cal-Med CHOW http://www.chow.com/recipes/11705 Mon, 23 Mar 2009 23:34:31 GMT A tangy aioli for dipping or spreading Tangy aioli with a kick from spring's first garlic is ideal for dipping or spreading. This tangy aioli makes an ideal dipping sauce for Steamed Artichokes or spread on toasted bread to jazz up a BLT.

What to buy: Green garlic is garlic that is harvested in the spring before the full bulb is allowed to develop. It looks similar to a thick scallion and has a strong garlic aroma but a mild flavor. Look for it at your farmers’ market from March to May.

Game plan: This recipe calls for a raw egg. While it’s perfectly safe for healthy adults to consume raw eggs, the elderly, pregnant women, or anyone with a delicate immune system should not.

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  • Combine egg, garlic, and mustard in the bowl of a food processor fitted with a blade attachment. Process until mixture is evenly combined.
  • With the processor running, slowly add oil in a thin stream until completely combined, about 3 minutes. Add lemon juice and pulse until smooth. Season to taste with salt and freshly ground black pepper.
    • ]]>     http://www.chow.com Kate Ramos 67 Condiment/Sauce 1 large egg

    ]]>     74 1/4 cup finely chopped green garlic (white and green parts only)

    ]]>     1 teaspoon Dijon mustard**

    ]]>     1 1/3 cups vegetable or canola oil

    ]]>     43 1 tablespoon freshly squeezed lemon juice

    ]]>     5931 kate ramos 1 chow 6074 spring ingredients 501 entertaining 752 euro 252 french 776 fun 465 garlic 6027 gluten free 9570 aioli 435 vegetarian 1619 omnivore 23680 affordable 38 budget 3282 seasonal 5650 farmers' market 796 spring