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Grapeheads Club Recipes
Terre Rouge and Easton Wines Home
3 cloves garlic
1 whole egg
1 egg yolk
1/8 tsp salt
1/2 tsp Asian chile paste (Siracha or rooster sauce) or harissa
1 tbsp lemon juice or white wine vinegar
1 cup extra virgin olive oil
In bowl of food processor fitted with a steal blade, mince the garlic cloves.
Scrape down the sides and add the eggs, salt, chile paste/harissa and lemon juice. Blend well.
With the motor running, slowly add the oil in a steady stream. Process 1 minute more. Thin, if necessary with a little more lemon juice to desired consistency.
Taste for spicyness, adding a little more chile paste/harissa per your taste.
Makes 1 cup.
Recipe by Jane O'Riordan
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