Fresh mint makes this otherwise routine aioli a standout sauce for grilled meats and vegetables
Serves: 1 cup
juice from ½ lemon
1 cup plus ¼ cup light olive oil, divided
1 cup fresh mint, roughly chopped
salt and pepper to taste
In a small food processor bowl, add egg, lemon juice and ¼ cup olive oil. Cover food processor bowl with lid and mix thoroughly, approximately 30 seconds.
With the food processor running, add the remaining 1 cup of olive oil in a steady stream so that it emulsifies (i.e., turns white and thick like mayo). Add mint, salt and pepper and pulse a few more times to incorporate.
Serve immediately or store in an airtight plastic container in the refrigerator up to 5 days.
Recipe by Grits and Chopsticks at https://www.gritsandchopsticks.com/the-gravy-train/2015/06/recipe-grilled-kofta-mint-aioli.html