This recipe came about as a result of having leftovers. I can’t bear to throw away food. There were two egg yolks in the fridge, leftover Chimichurri Sauce, a lowly quarter of a cabbage – all needing to be used up. I always said I would never make homemade Mayonnaise or Aioli, because I always thought I would eat too much of it. But the good news is I can’t – it is too rich! Plus – who knew it would be so super easy to make? A good way to use up leftovers, and it tasted great too!
2 organic egg yolks
2 minced garlic cloves
juice of one fresh lemon
salt to taste
1/2 cup of Organic Extra Virgin Olive Oil
1/2 cup of Organic Grapeseed Oil
In a food processor, add the egg yolks, garlic cloves, fresh lemon, and salt. Whiz up, and very slowly drizzle in the oils. Continue to process until a thick creamy texture is achieved. Adjust the salt and lemon to taste. Doesn’t it look so pretty?
If you need a good Chimichurri Sauce recipe, there is one here.
This is one of those recipes where you “taste as you go”
3-4 cups of shredded green cabbage
1 large grated carrot
3 Tblsp. minced Red onion
juice of one fresh small lemon
Salt and pepper to taste
1/4 cup Chimichuri Sauce – if necessary add more to taste
Fresh Aioli, by the tablespoon to taste
Add the shredded cabbage, carrot, red onion, salt and pepper and lemon juice in a bowl. Pour in the Chimichuri Sauce tossing to coat. Add the Aioli one tablespoon at at time, keep tasting and add more as needed, mixing well to evenly coat the coleslaw.
Refrigerate 2 hours before serving.