Garlic scape aioli
Garlic scape aioli
2 garlic scapes, tough ends removed (or 2 young garlic cloves)
2 egg yolks
juice of one lemon
a little over ½ cup good olive oil
salt and pepper
minced fresh herbs of your choice if desired
Method: in the bowl of a food processor, pulse scapes until they’re quite small. Add in egg yolks, lemon juice, a pinch of salt and a few grinds of fresh black pepper. Have your olive oil nearby in a pourable cup. Turn food processor on, and sloooooowly drizzle in olive oil. It should take a couple minutes to drizzle it all in, otherwise you run the risk of “breaking” the emulsion of your aioli. If your aioli is slightly thickened and a texture than you like, you can stop adding olive oil at about half a cup. Otherwise you can add a bit more (still slowly drizzling it in while the machine runs). At this point, taste for salt and pepper and fold in any freshly minced herbs if desired. This aioli is perfect as a dipping sauce for steamed or roasted new potatoes, but it’s really versatile so get creative with it! The zest from a lemon may also be added with the scapes at the beginning if you like a really pronounced lemon flavor.
