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Makes: Approx 1¼ Cups
Ingredients
2 LMR egg yolks
1 tbsp dijon mustard
1½ tsp meyer lemon juice
½ champagne vinegar
1¼ cup Napa Valley Select Extra Virgin Olive Oil
1 small shallot minced
2 tsp chopped fresh chives
Salt & cayenne pepper to taste
Directions
Place egg yolks, mustard, lemon juice, champagne vinegar, salt, and cayenne pepper in a bowl and whisk lightly until combined.
Gradually add the oil, drop by drop whisking continuously until the mixture begins to thicken.
As mixture thickens slightly add remaining oil in a thin, steady stream, continue to whisk until the oil is incorporated and the aioli is thick.
Gently whist in minced shallot and chopped chives to finish. Adjust seasoning to taste. Allow flavors to develop before serving.
To serve place LMR Dungeness crab cakes on a bed of mixed baby greens or baby arugula lightly dressed with Napa Valley Select Extra Virgin Olive Oil and a pinch of salt and shaved meyer lemon zest. Top with LMR Meyer Lemon and Chive Aioli or serve on the side.
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