From the demo: Four Seasons of The Sea, Recipe Courtesy of Chef Vincent Cachot
Ingredients:
1 Egg Yolk
2 Black Garlic Cloves Chopped
Juice ½ Lemon
1 Ts Whole Grain Mustard
8 oz Virgin Olive Oil
1 Pinch of Saffron
Salt and Pepper to Taste
Preparation Method:
Heat saffron in lemon juice then set aside
Prepare aioli:
Whisk egg yolk, mustard, garlic salt and pepper. Add oil to mixture a few drops at a time while whisking. When all oil is incorporated, add saffron lemon juice.
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