Sumac and Mint Aioli Recipe

The Stuff:

• 1 whole egg
• 4 medium cloves garlic, minced
• 2 teaspoons juice from 1 lemon
• 1/2 cup canola, vegetable, or light olive oil
• 1/2 cup extra virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 tablespoon ground sumac
• 3 tablespoons minced fresh mint leaves
• 1 teaspoon zest and 1 teaspoon juice from 1 whole lemon

The Method:

1. Place egg, garlic, and lemon juice in the bottom of an immersion blender cup. Pour canola (or vegetable or light olive) oil on top and allow to settle for 15 seconds. Place the head of the immersion blender at the bottom of the cup and switch it on. As aioli forms, slowly tilt and lift the head of the immersion blender until all oil is emulsified.  

   If you don't have an immersion blender with a cup, you can make the aioli in a food processor. Combine the egg, garlic, and lemon juice in a food processor. With the machine running, slowly drizzle in the canola or light olive oil, scraping down the sides as necessary. Transfer the half-finished aioli to a bowl and proceed. 

    

2. Transfer aioli to a medium bowl. Whisking constantly, slowly drizzle in extra-virgin olive oil. Season to taste with salt and pepper.

3. Combine aioli, Sumac S&P, mint, lemon zest, and lemon juice in a small bowl and stir until roughly combined. Drizzle with olive oil and serve with grilled vegetables, meats, or sandwiches. Aioli can be stored in a sealed container in the refrigerator for up to 2 weeks.