Aioli
1 local farm-fresh egg
2-4 cloves of garlic, peeled and minced
1 cup olive or canola oil
Zest and juice from one lemon
1/8 tsp ground fenugreek
1/8 tsp ground turmeric
Whole nutmeg, grated (about 1/4 of the nutmeg)
Dash of white pepper
2 sprigs fresh tarragon (can substitute fresh basil)
Sea salt to taste
You can use a whisk, blender, or immersion blender to make the aioli. Basically the method you choose is based on your preference, as long as you are able to get the ingredients to emulsify. Add egg, garlic, spices, lemon juice and salt (but not the tarragon) to a medium sized bowl, jug or blender. Mix until combined. On a medium-low speed, drizzle the oil as slowly as possible into to the mixture. Don't rush this part. The key to a creamy sauce is to allow the oil to emulsify as it mixes into the rest of the ingredients, and not to let it pool on top. Once you are finished with this step, stir in the tarragon and adjust the spices, lemon and seasonings to taste.
Serve as a dressing, alternative to mayonnaise, or sauce for...just about anything.
Butter Sauce
4 Tbs good quality unsalted butter*
Juice from 1/2 lemon
1/8 tsp ground fenugreek
1/8 tsp ground turmeric
Whole nutmeg, grated (about 1/4 of the nutmeg)
Dash of white pepper
2 sprigs fresh tarragon, minced (can substitute fresh basil)
Sea salt to taste
*Can substitute canola oil and blend cold, rather than warming in a saucepan.
Melt butter in a small saucepan. Add spices and seasonings then whisk in lemon juice over low heat until well blended and begins to thicken slightly. Remove from heat and stir in tarragon. Serve warm, drizzled over vegetables or meats.