A savory sauce/dip made from emulsified olive oil and fresh blueberry sauce. Blueberry aioli is the perfect topping for savory recipes like squash fritters or sweet potato fries.
Use large fork or muddler to smash blueberries in small saucepan. Add a tablespoon of olive oil, then put on stovetop over medium heat. Cook, stirring regularly, for about 5 minutes to reduce water content and concentrate flavors. Remove from heat, let cool, then place in fridge to cool. (Or chill with ice water bath for fast cooling.)
Crack a fresh, fully sanitized egg (preferably duck egg) into a small glass wide-mouth jar whose opening is large enough to get an emulsion blender into. Blend egg for about 30-60 seconds until creamy smooth. Next, slowly begin pouring/drizzling the olive oil into the jar while the immersion blender is on. Add about 1/3 of the oil, then blend for about 30 seconds, repeating until all the oil is done. The final consistency should be similar to mayonnaise.
Add chilled blueberry reduction, then blend. Add salt to taste and blend. If desired, you can also blend in a bit of sugar, maple syrup, or honey. Cover your aioli and stick it in the fridge until it’s time to serve your squash fritters.
Blueberry aioli https://www.tyrantfarms.com/recipe-summer-squash-fritters-with-blueberry-aioli/