Beetroot Aioli

A twist to the traditional aioli by adding of beetroot puree, making it more flavorful and of a beautiful pink colour with the flavor of garlic.

Preparation Time: 10-15 minutes

Serves: 8

Ingredients and Quantity:

Egg yolks, at room temperature-02 nos.

Extra Virgin Olive Oil- 300 ml.

Lemon Juice- ½ tsp.
Garlic, pureed-02 cloves
Kosher salt- to taste
Beetroot puree- 02 tsp.

Method:

In a glass bowl, add lemon juice, egg yolk and garlic to a bowl and whisk until well combined.

While whisking, drizzle a few drops of oil into the bowl, whisking constantly drizzle in the oil little by little. Once the emulsion is formed and the aioli is smooth and season with salt.

In batches, fold the beet puree into the aioli.

Refrigerate the aioli. Serve with hot fries / use as a spread to a sandwich / as a dressing to fresh, crisp and crunchy salad.

Chef Tips:

1. You may add ½ tsp. Dijon mustard and ¼ th tsp crushed black peppercorn, if desired.
2. You may serve it with Seafood.