Rachel Reed

Green Aioli

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Adapted from Emeril Lagasse

Aioli with avocado and extra parsely atop mashed yucca The truth is, I set out to make yucca fries. I boiled the yucca too long and was forced into a kind of mashed potato situation the likes of which are not worthy of this site. The upshot was a fantastic aoili, in which I used farm fresh eggs, garlic, parsley and avocado. I upped the parsley quotient but used a bit less olive oil to account for oil from the avocado. Combine and puree all the ingredients except olive oil in a food processor. Add the olive oil in a super thin, slow stream until the mixture has formed a thick emulsion (mayo consistency). Garnish with parsley leaf. It made a great addition to yucca mash, and lentil burgers the next day.


3 garlic cloves, chopped
1 large egg
1 tablespoon lemon or lime juice
2 tablespoon chopped fresh parsley
1/4 ripe avocado
1/2 tsp salt and dash pepper, to taste
1/3 cup olive oil