Enlightened Zucchini Blossom Aioli

Photo by Rush Jagoe

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1 ⅓ cups

  • ½ cup zucchini blossoms (approximately 2 ounces)
  • 3 egg yolks
  • 1 egg white
  • ½ tablespoon Dijon mustard
  • ½ tablespoon lemon juice
  • ¼ teaspoon minced garlic
  • ½ teaspoon kosher salt
  • ⅔ cup extra virgin olive oil
  1. Place washed blossoms in a blender and add the egg yolks, egg white, Dijon, lemon juice, garlic, and purée until smooth.
  2. With the blender running, slowly drizzle in the oil to form the emulision. Salt to taste.
  3. Strain the mixture and place into a soda siphon and charge with 1 cartridge of nitrous oxide. Serve cold.

Some Serving Suggestions: Over grilled zucchini or other vegetables. With fish, shellfish, or as a base for chicken salad. Be creative.

  • from Chef Nate Whiting of Tristan in Charleston

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