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Inside New Orleans Museum of Art
#1 Collins Diboll Circle, City Park / New Orleans, LA 70124

Our Recipes


Black Olive Aioli

Category: Sauces, Butters and Dressing
Serving Size:

  • 1 shallot, minced
  • 1 teaspoons garlic, minced
  • 1 whole egg
  • 2 egg yolks
  • 1 tablespoon worcestershire sauce
  • 1 cup kalamata olives, pitted
  • 1/4 cup dijon mustard
  • 1/4 cup lemon juice
  • 4 cups olive oil
  • salt to taste
  • black pepper to taste

In a food processor combine shallots, garlic, eggs, Worcestershire, kalamata olives, Dijon mustard and lemon juice. Blend very well for at least 2 minutes. Slowly add in oil in a slow steady stream to emulsify. Season with salt and black pepper to taste.

 

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