Giardiniera Aioli
Recipe courtesy of
Valerie Bertinelli
From:
Food Network Magazine
- Total:
- 5 min
- Active:
- 5 min
- Yield:
- About 1 cup
- Level:
- Easy
Directions
Pulse 1 pasteurized egg, 2 grated garlic cloves and 1 teaspoon dijon mustard in a food processor. With the motor running, add 1/2 cup each olive oil and vegetable oil in a slow steady stream. Add one 16-ounce jar giardiniera (drained) and pulse until chopped. Scrape down the sides of the food processor and pulse once more. Season with salt and pepper.
Photograph by Ben Goldstein
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