Chive Blossom and Pistou Aioli
2 large egg yolks (raw egg whites have an antinutrient, avedin, so I don't use them)
1 T. water
1 t. mustard powder (prepared mustard contains corn-derived or mold-derived citric acid)
1/2 t. Himalayan pink salt
1-2 T. lemon juice or chive blossom vinegar
1/4 c. Pistou (or pesto)
3/4 c. chive blossom EVOO (I make this in summer and store in the fridge)
If you've never made mayonnaise before, please read the detailed instructions here.
Wash the egg shells gently with soap and the hottest water you can tolerate (I use rubber gloves). Rinse and dry, then separate the yolks. (Save the shells if you grow tomatoes.)
The yolks will be easier to separate without breaking if the eggs are cold.
You can save and use the whites for meringue, macaroons, or other cooked applications.
Layer into a pint jar in the order specified above.
Pour oil on top and allow to settle for 15 seconds. Place head of immersion blender at bottom of cup and turn it on high speed. Do not pulse or move the head. As mayonnaise forms, slowly tilt and lift the head of the immersion blender until all oil is emulsified. Adjust salt and lemon juice. Store in a sealed container in the refrigerator for up to two weeks.
|Chive blossom EVOO and ACV, and frozen pistou|