Frantoio Grove Rosemary, Tarragon, and Garlic Aioli
This aioli recipe combines the creaminess of the base with the citrus notes of tarragon, the savory qualities of rosemary, and the sharp bite of raw garlic.
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Cooking tools:
- Mortar and pestle
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Refrigerator
Ingredients
- 2 Cloves Garlic (10 g)
- ¼ tsp salt
- Juice From ½ a Large (or 1 Small), Meyer Lemon (15 g)
- 1 TBS Tarragon, finely chopped (3 g)
- 1 TBS Rosemary, finely chopped (3 g)
- ~ ½ Cup of Your Favorite Mayonnaise, I prefer Veganaise (125 g)
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