Aioli with Arugula and Lemon Balm

Aioli with arugula and lemon balm

Aioli with Herbs

  • 3 egg yolks from free-range eggs
  • 1 1/4 cup (300 ml) cold pressed olive oil or macadamia oil
  • 3 garlic cloves
  • Juice from ½ a lemon
  • Salt and pepper
  • 3 1/3 fl. oz. (100 ml) finely chopped arugula/rocket
  • 1 3/4 fl. oz. (50 ml) finely chopped lemon balm

Separate the egg yolks and put them in a tall, narrow blender bowl. Finely grate the garlic cloves.

Mix the garlic and lemonjuice with the egg yolks. Use a handheld blender or an electric handmixer.

Slowly add the oil while whisking continuously until the aioli gets thick.

Season with salt, pepper and herbs. Put the aioli in a jar and keep in the fridge. It will stay fresh up to a week.

Aioli with macadamia oil...

Aioli made with macadamia oil…

Free-range Eggs...

Free-range eggs…

Åreskutan, Jämtland

Midsummer in Jämtland. Still a lot of snow in the mountains…

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