Sage Aioli
This sage aioli features crispy fried sage leaves and lemon zest folded into a rich and creamy homemade aioli base for an aromatic and bright herbal sauce variation perfect for dipping, spreading and more.
Servings: 16
Calories: 39kcal
Equipment
Ingredients
- 1 tablespoon butter
- 2-3 fresh sage leaves
- 1/2 cup homemade aioli
- 1 tsp lemon zest
- ¼ tsp lemon juice
- salt and pepper to taste
Instructions
Fry the sage
- Start by heating the butter in a small skillet over medium heat.
- Add the sage and fry until just crispy, about 15 to 20 seconds.
- Remove from heat and let the sage dry on a paper towel lined plate.
Make the aioli
- In your food processor, add the egg yolk, lemon juice, mustard, and vinegar.
- Season with a pinch of salt and pulse to mix two to three times.
- Set the food processor to spin and slowly pour in the oil from the top.
- The egg and oil will combine and turn off white, emulsifying into mayonnaise.
- Spoon in the sage and the lemon zest.
- Pulse a few more times to combine.
- Spoon into a resealable jar and chill until ready to use.
Notes
If it becomes too thick, use a ½ teaspoon cold water to thin it out.
Nutrition
Serving: 1serving | Calories: 39kcal | Carbohydrates: 1g | Protein: 0.01g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.2g | Trans Fat: 0.03g | Cholesterol: 4mg | Sodium: 71mg | Potassium: 1mg | Fiber: 0.01g | Sugar: 0.01g | Vitamin A: 22IU | Vitamin C: 0.2mg | Calcium: 0.4mg | Iron: 0.002mg