Fennel Aioli
By Tom Douglas
Fennel Aioli
By Tom Douglas
- 1 large egg yolk
- 1 Tablespoon plus 1 teaspoon dry mustard
- 2 teaspoons cider vinegar
- 2 teaspoons brown sugar
- 1 teaspoon fresh lemon juice
- 1 teaspoon fennel seeds, ground
- ⅔ cup peanut or canola oil
- Kosher salt
Combine the egg yolk, mustard, vinegar, sugar, lemon juice and fennel seeds in in the bowl of a small - medium food processor or blender. Slowly add the oil while the machine is running until the mixture thickens and emulsifies. Season to taste with salt. Store in refrigerator for up to one day.