Mint Aïoli

        From the blog For Love of the Table

1 1/2 to 2 c. loosely packed mint leaves (about 1 oz.)

1 large or 2 medium cloves of garlic, peeled

1/2 t. kosher salt

1 egg plus 1 egg yolk (best quality organic and local)

1 T. lemon juice, plus more to taste

pinch of cayenne

1 c. neutral vegetable oil

1/3 c. olive oil

2 T. (or so) warm water

Plunge 1 c. of the mint (1/2 oz.) into boiling water until it wilts—about 10 seconds.  Scoop out and place in ice water to stop the cooking process and set the color.  Squeeze out as much water as possible and mince finely.

Smash the garlic to a purée with a pinch of salt.  Place in the bowl of a food processor fitted with the steel blade along with the blanched mint, salt, egg and yolk and the cayenne.  Process until smooth and creamy looking.  With the machine running, add the oil in a slow stream through the feed tube.  A thick emulsion will begin to form. Add a tablespoon of lemon juice and process in.  Taste and adjust the lemon and salt. Adjust the consistency to get a light sauce with a few tablespoons of warm water. 

Transfer the mint aïoli to a bowl.  Cut as much of the remaining mint as you like into a fine chiffonade and fold in.  Cover and refrigerate until ready to use.  The sauce tastes best if made a few hours ahead.