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Harissa Aioli
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Prep Time:
10 minutes
Cook Time:
5 minutes
Total Time:
15 minutes
Spicy homemade harissa aioli: eggs, olive oil, lemon, garlic, and harissa paste create a delectable dip for any dish!
Ingredients:
  • 2 egg yolks, at room temperature
  • 1 tablespoon freshly squeezed lemon juice
  • 3 large cloves garlic, or more to taste
  • 1.25 cups olive oil
  • 1 pinch salt and ground black pepper to taste
  • 2 tablespoons harissa paste
  • 1 pinch ground cardamom
Instructions:
  • 1. Boil 2 cups of water over medium-high heat. Reduce heat and gently lower egg into the simmering water. Cook for 5 minutes for a soft-boiled egg. 2. Remove the egg using a slotted spoon and cool under cold running water until easy to handle. 3. Peel the egg and allow it to reach room temperature before using.
  • In a small bowl, nestle the egg yolks gently and drizzle the vibrant lemon juice over them; let it rest.
  • Peel garlic cloves, remove any green sprouts, and add them to a blender.
  • Combine soft-boiled egg, salt, and pepper in the blender. Add the egg yolk-lemon juice mixture and pulse briefly. Blend on low, gradually adding olive oil until a smooth emulsion forms. Fold in harissa paste once the aioli reaches a mayonnaise-like consistency. Transfer to a bowl and enjoy!
  • Chill until ready to use, then garnish with a touch of ground cardamom before serving.

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