Hoffman Media


Nasturtium Aïoli

Nasturtium Aïoli Recipe

1 large egg
1 teaspoon Dijon-style mustard
1 tablespoon fresh lemon juice
2 cloves minced garlic (or to taste)
1 cup extra-virgin olive oil
1/4 teaspoon salt
1 pinch ground black pepper
1/3 cup minced nasturtium flowers and leaves

• In the bowl of a food processor or blender, blend egg, mustard,
lemon juice, and garlic for 20 seconds.
• With machine running, slowly add oil, and process until mixture
emulsifies. Season with salt and pepper.
• Fold in nasturtium flowers and leaves. Serve immediately, or
refrigerate until needed.


(Pictured on Salmon Mousse Tea Sandwiches)

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