Citrus Allioli
yield
Yields 2.5 quarts
servings
expiration date
5 Days
ADDITIONAL PREP RECIPE
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ingredients
- Charred Orange Juice - 8 oz fl
- Charred Lime Juice - 4 oz fl
- White wine vinegar - 1 oz fl
- Orange zest - 1 oz wt
- Lime Zest - .5 oz wt
- Kosher Salt -3 TBSP
- Espelette Pepper - 2 TBSP
- Whole Eggs - 8 ea
- Extra Virgin Olive Oil - 16 oz fl
- Blended Olive Oil - 40 oz fl
sourcing
PROCEDURE
- Gather all ingredients
- Zest the orange and limes (before cutting)
- Cut the orange and limes in half and sear flesh side down on the plancha for 3 minutes or until nicely charred and then cool to room temp
- Juice the required amounts from the oranges and limes and combine in a cambro 5 qt container with all of the ingredients, EXCEPT THE OILS. Blend for 45 seconds with the hand blender until well incorporated.
- While the mixer is still running, slowly add in both oils.
- Blend until aioli is emulsified and thick.
- Portion into 1/6 pans, label, and reserve for service
CRITICAL CONTROL POINT
- Smaller batches can be done in vita mixer
- Limes and oranges should be zested BEFORE searing on plancha
- Marinade CAN be used multiple times so make sure to drain artichokes well to conserve as much marinade as possible
- NEEDS TO BE MARINATED OVERNIGHT
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