Fig Jam Aioli

TOTAL TIME: 10 min
Prep: 10 min
Inactive Prep: --
Cook: --
YIELD: 4 cups
LEVEL: Easy

ingredients

  • 3 tablespoons lemon juice
  • One 8-ounce container high quality fig jam
  • Salt
recipe tools

Directions

In a food processor, combine the eggs and garlic. With the processor running, slowly add the oil in a steady stream. Thin down the aioli with the lemon juice, to keep the emulsion from breaking. Add in the jam, and process until fully incorporated. Season with salt.

Notes

Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method.
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