Wednesday, March 18, 2009

Green Onion and Lime Ailoi (to be paired with crabcakes)

Use this sauce to top or dip the Chef Jon Bonnell's Lump Crab Cakes. It is absolutely delicious according to Adina!!!

In a food processor combine 1 cup chopped green onion, 1/2 cup freshly squeezed lime juice, 2 Tablespoons Dijon mustard, 2 egg yolks, 1 teaspoon salt and 1/2 teaspoon black pepper. Cover and process until combined. With machine running slowly pour in 2 cups vegetable oil. Process until thick and creamy. Makes about 2 1/2 cups.

No comments:

Post a Comment