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Aioli sauce with pickled vegetablestopcook.tomathouse.comPreparation:In a food processor, beat 1 pasteurized egg, 2 grated garlic cloves, and 1 teaspoon Dijon mustard. With the processor running, slowly pour in 1/2 cup each of olive oil and vegetable oil. Add the 14-ounce jar of giardiniera, discarding the marinade, and pulse. Scrape down the sides of the processor and pulse again. Season with salt and pepper to taste.Exit: 1 tbsp. Ingredients: |